My sister made this at our family dinner last Sunday night and I’m telling you – it’s the most awesome thing I've eaten in a while. The crunch of thin sliced baked eggplant, the richness of cheese, the bright flavor of fresh, late summer tomatoes…. SO SO GOOD.
Pam’s Amazing Eggplant Bruschetta
What You Need:
· 1 eggplant peeled and sliced into 1/4 inch slices
· Salt to sweat the eggplant
· Two eggs
· Splash of milk
· Italian seasoned bread crumbs
· Two large tomatoes
· Generous handful of basil
· 1/4 cup of good season’s Italian salad dressing
· 2 tbsp. Parmesan cheese
· 1 cup shredded mozzarella cheese
What to Do:
Lay the eggplant on a cookie tray and sprinkle both sides with salt, then cover with plastic wrap and place in the fridge for ½ to 1 hour. This draws moisture out of the eggplant.
Meanwhile dice the tomatoes and basil into small pieces and toss with salad dressing and Parmesan cheese.
Take eggplant from the fridge and pat dry with paper towels.
Mix the eggs with the milk and dip each piece of eggplant into egg mixture then into bread crumbs. Place slices on a greased cookie sheet.
Bake eggplant at 400 degrees for 10-15 minutes then turn the slices over and bake another 10 minutes or until the eggplant looks crunchy.
Remove from the oven and add a pinch of mozzarella cheese on top of each slice and a generous spoonful of the tomato mixture.