Bruschetta al Pomodori e Melanzane – Toasted Bread with Tomatoes and Eggplant
Whole wheat Bruschetta with sundried tomatoes and eggplant is a perfect tribute to putting up garden produce under olive oil.
Ingredients
- 4 thick slices good whole wheat or pumpernickel bread, toasted
- 1 clove garlic, minced
- sun dried tomatoes
- marinated eggplant
- grated Parmigiano Reggiano cheese
- Fresh basil leaves
- grinding black pepper
Directions
- Rub each slice of toasted bread lightly with a 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 leave and a grinding of black pepper. Drizzle a little of the oil from the jar over the bread and serve immediately.
This recipe was featured on Season 19 - Episode 1903.
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