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Eggplant Aubergine Bruschetta

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Ingredients

Adjust Servings:
1 medium eggplant, cut into 1/4-inch slices
1/2 teaspoon salt
3 medium tomatoes, seeded and chopped
2 tablespoons fresh basil, minced
1 cup mozzarella cheese, shredded
2 tablespoons parmesan cheese, shredded

Nutritional information

72.3
Calories
33 g
Calories From Fat
3.7 g
Total Fat
2.1 g
Saturated Fat
12.2 mg
Cholesterol
255.9 mg
Sodium
6.1 g
Carbs
2.9 g
Dietary Fiber
3 g
Sugars
4.7 g
Protein
130g
Serving Size

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Eggplant Aubergine Bruschetta

Features:
    Cuisine:

    This is elegant, but simple. A different take on classic bruschetta.

    • 65 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Eggplant (Aubergine) Bruschetta, This is elegant, but simple A different take on classic bruschetta , WONDERFUL! used to hate eggplant but have discovered in the last few years that if you cook it with flavorful ingredients it’s great! I usually don’t bother salting my eggplant but did this time I also sprinkled the slices with garlic salt just before topping and I added 2 cloves of minced garlic to the mix It broiled about 7 minutes and was tender, firm and juicy with a flavorful topping We ate ours with a knife and fork If you like all of the ingredients give it a try! Don’t expect it to be exactly like the bread version I chose this for the South Beach Diet Made for 1-2-3 hit wonders


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    Steps

    1
    Done

    Place Eggplant Slices in a Colander Over a Plate; Sprinkle With Salt and Gently Toss.

    2
    Done

    Let Stand About 30 Minutes. Rinse and Drain Well.

    3
    Done

    Coat Both Sides of Each Slice With Nonstick Cooking Spray.

    4
    Done

    Place on a Broiler Pan.

    5
    Done

    Top Eggplant With Tomatoes, Basil and Cheeses.

    6
    Done

    Broil Until Eggplant Is Tender and Cheese Is Golden and Bubbly.

    Avatar Of Luke Johnson

    Luke Johnson

    Spice savant blending flavors and seasonings into perfectly balanced dishes.

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