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Eggplant Bruschetta Recipe

Bread > Flat Bread

Rating:

2 tablespoons salt
1 pound eggplant
6 tablespoons olive oil
8 slices Italian bread
1 medium red onion, cut into ¼-inch dice
2 garlic cloves, peeled and thinly sliced
Salt and pepper to taste
½ cup finely chopped Italian parsley

Peel and slice eggplant into ¼-inch rounds. Cut each round in half and sprinkle with salt. Place slices in a colander over a bowl or in a sink. Let eggplant sit until it begins to weep, about 1 hour. Using paper towels, press eggplant to release moisture. Wipe off moisture and salt from slices.

In a 10-inch saut
Eggplant Bruschetta recipe and cooking instructions.