Monday, February 24, 2014

Eggplant Brushetta

This is a perfect appetizer for any occasion that everyone will love. The soft eggplant, savory sauce and topped with mozzarella cheese. So good..Give this a try..Enjoy!!


8 tablespoons Olive Oil, divided
12 slices of eggplant cut (1/3-1/2 inch) about 4 inches in diameter
Thick slices of crusty artisan bread ( Italian, Ciabatta)
2 cups marinara sauce
2 ounces goat cheese
1/2 cup chopped basil, plus little extra for garnish
2 cups shredded mozzarella cheese 


1. Preheat oven to 400 degrees. Meanwhile in a sauté pan heat 4 Tablespoons over medium-high heat.
Season the eggplant slices with salt and pepper on both sides then place in skillet, in batches reduce heat now to medium-low turning the eggplant after 4 minutes on each side until golden brown and soft, after cooked to paper towel lined plate.
3. Brush both sides of the bread with the remaining olive oil, place the bread in the skillet and brown lightly on both sides, remove from skillet and place on a large cookie sheet
4. Spread a thin layer of marinara sauce on top of each slice of bread, crumble goat cheese and place dollops on the sauce, sprinkle with chopped basil, then lay the eggplant slices over basil, sprinkle the shredded mozzarella over the eggplant and then dollop spoonfuls of the additional marinara sauce. 
5. Bake for about 12-15 minutes until slightly browned and cheese is bubbly. You can slice the bread in half if they are large slices of bread.

slightly adapted

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