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Eggplant Bruschetta

Eggplant Bruschetta
One word describes this summer appetizer..."wonderful"! The crispy exterior of the tender eggplant slices and the robust taste of tomato and basil topping create a dynamic flavor duo. It's delicious served chilled or at room temperature.
12 ServingsPrep: 25 min. Cook: 20 min.

Ingredients

  • 2 eggs, beaten
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 large eggplant, peeled and cut into 1/2-inch slices
  • 1/3 cup olive oil
  • 4 medium tomatoes, finely chopped
  • 1/4 cup finely chopped red onion
  • 1/2 cup minced fresh basil
  • 8 ounces fresh mozzarella cheese, cut into 1/4-inch slices
  • 1/2 cup balsamic vinaigrette

Directions

  • Place eggs in a shallow bowl. In a separate shallow bowl, combine the
  • flour, salt and pepper. In another bowl, combine bread crumbs and
  • Parmesan cheese. Dip eggplant in the flour mixture, eggs, then bread
  • crumb mixture.
  • In a large skillet, cook eggplant in batches in oil for 4-5 minutes
  • on each side or until tender. Drain on paper towels.
  • In a small bowl, combine the tomatoes, onion and basil. Top each
  • eggplant slice with mozzarella cheese and tomato mixture. Drizzle
  • with vinaigrette. Yield: 1 dozen.
© Taste of Home 2013

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Eggplant Bruschetta (continued)

Nutrition Facts: 1 appetizer equals 204 calories, 13 g fat (4 g saturated fat), 51 mg cholesterol, 267 mg sodium, 15 g carbohydrate, 3 g fiber, 7 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013