EGGPLANT (AUBERGINE) BRUSCHETTA

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Eggplant (Aubergine) Bruschetta image

Make and share this Eggplant (Aubergine) Bruschetta recipe from Food.com.

Provided by SweetySJD

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

1 medium eggplant, cut into 1/4-inch slices
1/2 teaspoon salt
3 medium tomatoes, seeded and chopped
2 tablespoons fresh basil, minced
1 cup mozzarella cheese, shredded
2 tablespoons parmesan cheese, shredded

Steps:

  • Place eggplant slices in a colander over a plate; sprinkle with salt and gently toss.
  • Let stand about 30 minutes. Rinse and drain well.
  • Coat both sides of each slice with nonstick cooking spray.
  • Place on a broiler pan.
  • Top eggplant with tomatoes, basil and cheeses.
  • Broil until eggplant is tender and cheese is golden and bubbly.

Nutrition Facts : Calories 72.3, Fat 3.7, SaturatedFat 2.1, Cholesterol 12.2, Sodium 255.9, Carbohydrate 6.1, Fiber 2.9, Sugar 3, Protein 4.7

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