Toasted Bread with Tomatoes and Eggplant
by Mary Ann Esposito on Aug 28, 2011
Whole Wheat bruschetta with sun-dried tomatoes and eggplant is a perfect tribute to putting up garden produce under olive oil. Watch Mary Ann Esposito make Toasted Bread with Tomatoes and Eggplant at CiaoItalia.com!
- Course
- Appetizer
Tags
Ingredients
- 4 thick slices good whole wheat or pumpernickel bread, toasted
- 1clove garlic, peeled
- Sun-dried tomatoes
- Marinated eggplant
- Grated Parmigiano Reggiano cheese
- Fresh basil leaves
- Grinding black pepper
Instructions
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Rub each slice of toasted bread lightly with the garlic clove.
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Place each slice on a luncheon dish.
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Top each slice with two or three tomato slices, two or three eggplant slices, some grated cheese, a fresh basil leafand a grinding of black pepper.
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Drizzle a little of the oil from the jar over the bread and serve immediately.