Eggplant Bruschetta Recipe

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Type: Eggplant Bruschetta Free Cooking Recipe – Bread

This is a good one!

Ingredients / Directions
2 tablespoons salt
1 pound eggplant
6 tablespoons olive oil
8 slices Italian bread
1 medium red onion
cut into 1/4-inch dice
2 garlic cloves
peeled and thinly sliced
Salt and pepper to taste
1/2 cup(s) finely chopped Italian parsley Peel and slice eggplant into 1/4-inch rounds. Cut each round in half and sprinkle with salt. Place slices in a colander over a bowl or in a sink. Let eggplant sit until it begins to weep
about 1 hour(s). Using paper towels
press eggplant to release moisture. Wipe off moisture and salt from slices.

In a 10-inch saut� pan
heat olive oil until smoking (1 to 2 minutes) over medium-high heat. Add onion and cook until lightly browned and softened (5 to 6 minutes). Add garlic and cook until soft
about 2 minutes. Add eggplant and cook
stirring frequently
until golden brown and soft (about 20 minutes) and resembles saut�ed mushrooms. Remove from heat
season to taste with salt and pepper and allow to cool to room temperature. Stir in parsley.

Place bread slices on a baking sheet and toast under the broiler until golden
about 2 minutes per side. Divide the eggplant mixture among the bread slices and serve.

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