eggplant bruschetta

How To Make eggplant bruschetta

• 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.
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