Wednesday, September 4, 2013

Eggplant Brushetta

What you will need

2 eggs
1 cup bread crumbs
1 medium eggplant (sliced into 1/2 inch thick rounds)
1 loaf of your favorite bread
8 ounces mozzarella
olive oil
Salt and pepper
Marinara sauce (store bought or you can make your own with this recipe)

Preheat your oven to 475 degrees. In a shallow bowl, whisk two eggs together with a dash of salt and pepper. In another shallow bowl, pour in your bread crumbs.

Dip your eggplant rounds into egg then into breadcrumbs ensuring your coat thoroughly. Transfer to greased baking sheet. Repeat till all eggplant slices are done. Place baking sheet in over until golden brown, about 15 minutes.

While eggplant are cooking, slice bread loaf lengthwise and place cut side up on baking sheet. Press slightly in middle to make a well. Place in oven for 2-5 minutes just to get a light browning on bread otherwise your bread might get soggy in the middle.

Top lightly toasted bread with marinara sauce, baked eggplant slices, and mozzarella cheese. Put back in over for about 6-9 minutes until cheese is melted and bread is toasted.

Once baked, you can cut into slices and serve. If you have fresh basil, it would be great to add a rough chopped basil on top.

Bon Appetit

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