A light, delicious and easy-to-prepare Eggplant bruschetta recipe for two.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 2
This is one of my favourite quick and light meals for two, it's simple to prepare, healthy, and even makes eggplant taste good! If you want to, serve it with salad, but it works fine its own if you're not too hungry.
Ingredients:
1 unpeeled eggplant
3 tomatoes
2 garlic cloves
1/2 large yellow onion
2 Teaspoons dried basil
2 Tablespoons olive oil
1/3 cup grated parmesan, plus slightly more to sprinkle
2 tablespoons spaghetti sauce
salt and pepper to suit
1 cup mushrooms
2 tablespoons butter
Instructions:
Preheat oven to 350 degrees. Slice the eggplant into one-inch thick round slices and salt them lightly.
Put enough olive oil into a glass baking dish to cover the bottom of it, put the eggplant in, cover the dish, bake for 10-15 minutes, or until tender.
Finely chop the tomatoes and onion. Mince the garlic cloves. Combine tomatoes, onion garlic, basil, 2 Tablespoons olive oil , spaghetti sauce, salt and pepper. Scatter this mixture over the eggplant slices.
Sprinkle with 1/3 cup parmesan.
Bake, uncovered this time, for 15-20 minutes, until parmesan is a golden colour. While the eggplant is baking, saute the mushrooms in a skillet with butter.
Remove from oven and add mushrooms, stirring in lightly. You might want to sprinkle a little extra parmesan or
mozzarella on before you eat it, depending your tastes. Enjoy!
