Eggplant Parmesan Bruschetta
Yields 4
Eggplant Parmesan Bruschetta. Learn how to make our Eggplant Parmesan Bruschetta Recipe today. Great as an appetizer or a snack.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
12 slices large eggplant, ¼ to ½-inch thick
2 tablespoons olive oil
1 teaspoon fine salt
½ teaspoon ground black pepper
12 large fresh basil leaves
12 slices tomato, ¼ to ½-inch thick
12 slices Swiss cheese, about ¼-inch thick
3 tablespoons Parmesan cheese
12 slices of French loaf, about ½-inch thick, lightly toasted
3 tablespoons parsley, chopped
2 tablespoons red wine vinegar
Preheat oven to 400°F. Line a rimmed cookie sheet with foil. Set aside.
Brush each side of eggplant slices with olive oil. Sprinkle with salt and pepper. Arrange eggplant slices on prepared cookie sheet. Bake for 5 to 10 minutes or until tender and browned. Remove sheet from oven.
Reduce temperature to 350°F.
Top each egg plant slice with 1 basil leaf, 1 tomato slice, 1 Swiss cheese slice and sprinkle with Parmesan cheese. Return to oven and bake for another 15 minutes or until cheeses begin to melt.
Remove cookie sheet from oven. Using a pancake turner, carefully remove each eggplant stack from pan and set over a slice of bread. Top with parsley and drizzle with red wine vinegar. Serve right away.
For variety, you may also use pumpernickel or sourdough bread as base.
Thin slices of squash may also be added to the stacks. It is best to pre-cook the squash slices before using.
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