Vegetarian

Eggplant "Bruschette" takes several minutes to prepare.

Eggplant "Bruschette" takes several minutes to cook.

Eggplant "Bruschette" makes 4 servings.

The ingredients for Eggplant "Bruschette" are:

For Eggplant:
2 Medium Eggplant, cut into 1/2" slices
1 cup panko breadcrumbs
1/4 cup shredded parmesan
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons basil
1 tablespoon rosemary
1 tablespoon oregano

For Topping:
2 cups cherry tomatoes, chopped
3 cloves garlic, minced
3/4 cup chopped onion
2 tablespoons basil
1 cup shredded mozzarella cheese

Here is how you make Eggplant "Bruschette":

Preheat the oven to 350 degrees.Combine the breadcrumbs, parmesan, garlic and onion powders, basil, rosemary and oregano. Place some of the breadcrumb mixture on a plate or in a shallow bowl. Press the eggplant slices into the breadcrumbs, covering both sides. Gently brush off the excess (you want just a thin coat). Place on a lightly greased cookie sheet. Bake at 350 degrees for 20 minutes, flip, then cook for another ten minutes.While that is in the oven, combine the chopped tomatoes, minced garlic, onion and basil in a bowl. After the eggplant is done baking, spoon the tomato mixture on each slice. Top evenly with the mozzarella and bake for another five minutes, or until the cheese is golden brown.Serving Size: Makes four servingsNumber of Servings: 4Recipe submitted by SparkPeople user MGWIFE.

The nutritional information for Eggplant "Bruschette" is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 240.5

• Total Fat: 2.6 g
• Cholesterol: 7.4 mg
• Sodium: 363.0 mg
• Total Carbs: 43.9 g
• Dietary Fiber: 11.1 g
• Protein: 10.4 g