Tuesday, June 5, 2012

Eggplant Bruschetta

We had a beautiful white eggplant in last week's Chow Locally CSA box.  I decided that a eggplant bruschetta was just the recipe for it.  Now I'd never made eggplant bruschetta before but I didn't let that stop me.  I also used the colorful mixed heirloom tomatoes from the box. 

Eggplant Bruschetta from allrecipes.com

1 medium eggplant, peeled and cut into 1/4 inch slices
1/2 tsp salt
3 medium tomatoes, chopped
2 Tbsp minced fresh basil
1 cup shredded mozzarella cheese
2 Tbsp shredded Parmesan cheese

Place eggplant slices in a colander over a plate, sprinkle with salt and gently toss.  Let stand for 30 minutes.  Rinse and drain well.  Brush or spray both sides of each slice with olive oil.  Place on a broiler pan (I used a regular pan).  Top with a little Parmesan and broil each side (6 inches from the top) for 3 minutes.  Then add tomatoes, basil and cheese.  Broil another 5-6 minutes or until cheese is melted and eggplant is tender.

This recipe was a hit with my 4 year old and me.  My husband wasn't so sure, he wished I'd made the slices a bit thinner.  I would absolutely make this recipe again, it's an easy way to eat eggplant.


  1. I stuck it in an asian stir fry. It was tasty!

    Can't go wrong with bruschetta, though! =)

    1. Oh yes, what's not to love about something smothered in cheese? :) Stir fry is a great idea too, did you follow a recipe or just wing it?

  2. So glad you posted this! My tomatoes and eggplant happen to be the last items left from the share and I needed to use them today before they went bad! It was fun posting the way I used some of my Chow Locally share earlier this week and then finding ways others did, too. Thank you much! :)

    1. You are very welcome, I'm glad it worked out well!