Eggplant Bruschetta

Name: Eggplant Bruschetta
Ingredients: 6 tablespoons extra virgin olive oil; 1 medium red onion, halved lengthwise, then sliced lengthwise into 1/2-inch wide strips; 4 garlic cloves, thinly sliced; 4 italian eggplants, halved lengthwise and cut into 1/4 inch thick halfmoons; salt & freshly ground black pepper; 1 baguette, sliced (bruschetta bread); 1/2 cup Italian parsley, finely chopped

7 ingredients

4 steps

Ingredients

6 tablespoons extra virgin olive oil
1 medium red onion, halved lengthwise, then sliced lengthwise into 1/2-inch wide strips
4 garlic cloves, thinly sliced
4 italian eggplants, halved lengthwise and cut into 1/4 inch thick halfmoons
salt & freshly ground black pepper
1 baguette, sliced (bruschetta bread)
1/2 cup Italian parsley, finely chopped

Directions

1

In a 1- to 12 inch saute pan, heat the olive oil over medium high heat until smoking. Add the onion and cook until just softened, 6 to 7 minutes. Add the eggplant and cook, stirring frequently, until soft and golden brown, about 7 minutes. Removed from the heat, season with salt and pepper, and allow to cool.
2

Meanwhile, preheat the grill or broiler.
3

Toast the bread on the grill or under the broiler until golden brown on both sides.
4

Stir the parsley into the eggplant mixture, spoon the mixture onto the toasts, and serve.