EGGPLANT BRUSCHETTA
Here's a memorable take on an all-time classic. Maxine Petersohn tops eggplant slices with chopped tomatoes, fresh basil and cheese before broiling them. "My family thoroughly enjoys them," she pens from Cortez, Florida.
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place eggplant slices in a colander over a plate; sprinkle with salt and gently toss. Let stand for 30 minutes. Rinse and drain well. Coat both sides of each slice with cooking spray. Place on a broiler pan. Top eggplant with tomatoes, basil and cheeses. Broil 6 in. from the heat for 5-7 minutes or until eggplant is tender and cheese is melted.
Nutrition Facts : Calories 68 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 242mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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Shere Awel
[email protected]This is my go-to recipe for eggplant bruschetta. It's always a crowd-pleaser.
arfan vai
[email protected]I'm not sure what I did wrong, but my eggplant bruschetta turned out really oily. I think I might have used too much olive oil.
Shannon Van Rooyen
[email protected]I've made this recipe several times and it's always a hit. My friends and family love it.
Md Ridoy Raj
[email protected]This recipe is a bit time-consuming, but it's worth it. The eggplant bruschetta is absolutely delicious.
Hazel Cooper
[email protected]I'm always looking for new ways to cook eggplant, and this recipe is a keeper. The eggplant bruschetta is delicious and it's a great way to use up leftover eggplant.
Sana Noor
[email protected]The eggplant bruschetta was a bit too spicy for my taste. I think I would use less chili flakes next time.
Zumji Danyaro
[email protected]This is a great recipe for a summer party. It's light and refreshing, and it's perfect for serving with a glass of wine.
Trinston Marcellino
[email protected]I found the eggplant bruschetta to be a bit too salty. I think I would use less salt next time.
Bello Ibrahim
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this again.
Adnan Majeed
[email protected]I'm not a big fan of eggplant, but I really enjoyed this recipe. The eggplant was cooked perfectly and the flavors were amazing.
Gabbie Lara
[email protected]The eggplant bruschetta was a bit bland for my taste. I think I would add more spices next time.
Rabiu Tolley
[email protected]This recipe is a great way to use up leftover eggplant. I always have a few eggplants in my fridge, so this is a great way to use them up.
Khaliq Bajeer
[email protected]The eggplant bruschetta was a bit too oily for my taste. I think I would use less olive oil next time.
MD anis Sarkar
[email protected]I love how easy this recipe is to make. It's perfect for a quick and easy weeknight meal.
DB Blams
[email protected]This eggplant bruschetta was a hit at my last party! The combination of flavors and textures was amazing.