Eggplant Bruschetta

Name: Eggplant Bruschetta
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6
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

By Lindsay Wess
@LindsaySara

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

Rating:

★★★★★ 1 vote5

Serves:

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
Add Ingredients to Grocery List

How to Make Eggplant Bruschetta

Step-by-Step

Dice garlic, tomatoes, and onion.
Mix together and add 2 teaspoons of basil.
Coat a pan with olive oil, and pour the mixture on the pan.
Occasionally mix. Once all of the tomato juice evaporates, pour into a bowl and let cool off.
Slice eggplant into about half inch pieces.
Lightly coat the eggplant with olive oil in order that the breadcrumbs stick.
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).
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.
Put the eggplant on a plate and serve with the tomato mixture on top.