Eggplant Bruschetta RecipeTagged in Bread
Peel and slice eggplant into 1/4-inch rounds. Cut each round in half and sprinkle with salt. Place slices in a colander over a bowl or in a sink. Let eggplant sit until it begins to weep, about 1 hour. Using paper towels, press eggplant to release moisture. Wipe off moisture and salt from slices.
In a 10-inch saut� pan, heat olive oil until smoking (1 to 2 minutes) over medium-high heat. Add onion and cook until lightly browned and softened (5 to 6 minutes). Add garlic and cook until soft, about 2 minutes. Add eggplant and cook, stirring frequently, until golden brown and soft (about 20 minutes) and resembles saut�ed mushrooms. Remove from heat, season to taste with salt and pepper and allow to cool to room temperature. Stir in parsley.
Place bread slices on a baking sheet and toast under the broiler until golden, about 2 minutes per side. Divide the eggplant mixture among the bread slices and serve.
- 2 tablespoons salt
- 1 pound eggplant
- 6 tablespoons olive oil
- 8 slices Italian bread
- 1 medium red onion
- cut into 1/4-inch dice
- 2 garlic cloves
- peeled and thinly sliced
- Salt and pepper to taste
- 1/2 cup finely chopped Italian parsley
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