Bruschetta and Eggplant

Serves: 4-6

The eggplant adds great texture and flavor to this bruschetta recipe

INGREDIENTS

6 -1/2 inch eggplant rounds

Salt and pepper for seasoning

4 tablespoons olive oil, plus a little extra

1 loaf Ciabatta bread

¼ cup marinara sauce, prepared

2 ounces goat cheese

1 cup mozzarella cheese, grated

1/3 cup basil, freshly chopped; plus six whole leaves for garnish

DIRECTIONS

Preheat oven to 400 degrees. 

In large skillet on stovetop heat 2 tablespoons of olive oil over medium high heat. Season eggplant rounds with salt and pepper and sauté five minutes on each side. Remove from oil and drain on paper towel. 

Cut Ciabatta loaf in half and brush insides with olive oil; sauté in skillet with olive oil one minute per side. 

Remove from heat; transfer to baking sheet with sliced side of bread facing upwards. 

Brush with ¾ cup of marinara sauce; crumble goat cheese on top.  Add chopped basil and top with eggplant slices. 

Mound grated mozzarella on top of eggplant slices and spoon remaining sauce over top. 

Transfer baking sheet to oven and bake for twelve minutes until hot and bubbly.

Remove from oven; cut into pieces and garnish with basil leaves. Serve warm