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For 2 Eggplant Bruschetta: 1 eggplant, 2 medium tomatoes, 1 tsp. minced garlic, chopped basil and parsley, dried oregano, 2 tbsp. olive oil, mozzarella and Parmesan cheese, tomato sauce, salt and pepper to taste.
Recipe: Cut the eggplant horizontally in the middle and remove the seeds to form boat shapes. Dice the tomatoes and mix them with the olive oil, herbs and minced garlic. Season the bruschetta mix with salt and pepper, and put some seasoning on the eggplant, too. Fill the eggplant boats with the bruschetta mix and grate some mozzarella cheese on top.
Bake in a preheated oven at 375 F until the eggplant is soft. Serve over warm tomato sauce and grate some fresh Parmesan on top.
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