Toasted whole-grain baguette topped with garlicky eggplant tomato and basil
1 Eggplant
1 cup Tomatoes
1 tbsp Extra-Virgin Olive Oil
1 clove Garlic
1 tbsp Balsamic Vinegar
2 tbsp Fresh Basil
12 Whole-Grain Baguette
2 tbsp Parmesan Cheese
1
Heat oven to 400°F and toast the baguette slices until crisp
2
Using a chef's knife dice the eggplant and tomatoes into small pieces
3
Heat olive oil in a skillet and sauté eggplant until browned and tender
4
Add garlic and tomatoes and cook for 3 minutes
5
Stir in balsamic vinegar and remove from heat
6
Spoon the eggplant-tomato mixture over the toasted baguette slices
7
Finish with fresh basil and Parmesan and serve
Ingredients
1 Eggplant
1 cup Tomatoes
1 tbsp Extra-Virgin Olive Oil
1 clove Garlic
1 tbsp Balsamic Vinegar
2 tbsp Fresh Basil
12 Whole-Grain Baguette
2 tbsp Parmesan Cheese