Toasted Bread with Tomatoes and Eggplant

Bruschetta al Pomodoro e Melanzane

Mary Ann Esposito

Whole Wheat bruschetta with sun-dried tomatoes and eggplant is a perfect tribute to putting up garden produce under olive oil.


4 thick slices good whole wheat or pumpernickel bread, toasted
1clove garlic, peeled
Sun-dried tomatoes
Marinated eggplant
Grated Parmigiano Reggiano cheese
Fresh basil leaves
Grinding black pepper


Rub each slice of toasted bread lightly with the garlic clove.

Place each slice on a luncheon dish.

Top each slice with two or three tomato slices, two or three eggplant slices, some grated cheese, a fresh basil leafand a grinding of black pepper.

Drizzle a little of the oil from the jar over the bread and serve immediately.

Featured in Program 1903

item recipe is featured in Episode 1903 of Season 19.

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