Eggplant Bruschetta

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.