Best Eggplant And Tomato Toasts Recipes

TOMATO EGGPLANT SPREAD AND PARMESAN TOASTS

Steps:

• Make Parmesan toasts:
• Preheat oven to 325° F.
• On a large baking sheet arrange bread slices in one layer and lightly brush both sides of each slice with oil. Toast slices in middle of oven 15 minutes and turn over. Sprinkle slices with Parmesan and toast 15 minutes, or until golden. Transfer toasts to a rack and cool. Toasts may be made 2 days ahead and kept in a sealable plastic bag at room temperature.
• In a large heavy skillet toast pine nuts in 3 tablespoons oil over moderate heat until golden and with a slotted spoon transfer to a small bowl. In oil remaining in skillet sauté eggplant, onion, minced garlic, and salt to taste over moderately high heat, stirring, until eggplant begins to brown. Cook mixture, covered, over moderate heat, stirring occasionally, until eggplant is tender, about 10 minutes, and transfer to a bowl. Cool mixture.
• Into eggplant mixture stir garlic paste, tomatoes, basil, parsley, lemon juice, sugar, remaining 3 tablespoons oil, and salt and pepper to taste. Spread may be made 2 days ahead and chilled, covered. Keep toasted pine nuts in a sealable plastic bag at room temperature. Bring spread to room temperature before serving.
• Just before serving, stir pine nuts into spread. Serve spread with toasts.

EGGPLANT AND TOMATO TOASTS

Steps:

• 1 Place a rack in the center of the oven. Preheat the oven to 375° F. Place the eggplant on a baking sheet and pierce the skin with a fork two or three times to allow steam to escape. Bake 60 minutes or until soft. Let cool slightly. 2 Remove the eggplant from the oven. Let cool a little, then remove the eggplant stem and cut the eggplant in half lengthwise. Place it in a colander to drain and cool completely. 3 Scoop out the eggplant flesh and discard the skin. Mash it to a paste with a fork or masher or puree it in a food processor. Add salt and pepper to taste.4 Combine the tomato with the basil and oil, and add a little salt and pepper. 5 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler. Toast the bread on one side until golden brown, about 2 minutes. Turn the bread and toast the other side, about 2 minutes. Rub the slices with the garlic. Spread the toast with the eggplant puree. Top with the chopped tomato mixture and the ricotta salata. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.