Toasted whole-grain baguette topped with garlicky eggplant tomato and basil
Heat oven to 400°F and toast the baguette slices until crisp
Using a chef's knife dice the eggplant and tomatoes into small pieces
Heat olive oil in a skillet and sauté eggplant until browned and tender
Add garlic and tomatoes and cook for 3 minutes
Stir in balsamic vinegar and remove from heat
Spoon the eggplant-tomato mixture over the toasted baguette slices
Finish with fresh basil and Parmesan and serve
0 servings