Eggplant Bruschetta

Lindsay Wess

By
@LindsaySara

This recipe if great for those who love a simple recipe with 7 ingredients or less!
sevenbites.blogspot.com


Featured Pinch Tips Video

Serves:

6

Prep:

25 Min

Cook:

5 Min

Ingredients

3
mini eggplants
2
regular tomatoes
1 1/2 c
italian breadcrumbs
1 c
olive oil
3
cloves of garlic
1/2
onion
2 tsp
basil

Directions Step-By-Step

1
Dice garlic, tomatoes, and onion.
2
Mix together and add 2 teaspoons of basil.
3
Coat a pan with olive oil, and pour the mixture on the pan.
4
Occasionally mix. Once all of the tomato juice evaporates, pour into a bowl and let cool off.
5
Slice eggplant into about half inch pieces.
6
Lightly coat the eggplant with olive oil in order that the breadcrumbs stick.
7
Pour 1 cup of breadcrumbs into a bowl and put the eggplant in, making sure the breadcrumbs stick. (If you need more breadcrumbs, add 1/2 a cup).
8
Lightly coat the frying pan with olive oil, and put the eggplant in for no more than 3 minutes. Once the eggplant on the side down begins to brown flip over and let the other side cook until beginning to get golden brown.
9
Put the eggplant on a plate and serve with the tomato mixture on top.

About this Recipe

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy