Before Chris and I met, the only things on his cooking repertoire were his infamous pasta salad, tuna melts and grilled chicken. Fast forward four years, and he's making this eggplant bruschetta one night when I was at my kickboxing class. This is just one example of how far he has come in the kitchen. He loves being adventurous and trying new things (dare I say even more than I do!) so I'm always excited to try the new recipes he comes up with.
This bruschetta was refreshing and healthy. It would be a perfect side dish to grilled chicken or a piece of steak. I'd even consider popping these babies on the grill next time to get a little char and add some of that smoky flavor. Either way, these are a great summer side dish and will help keep your waistline in check. Enjoy!
- 1 large eggplant
- Salt and pepper, to taste
- Olive oil
- 2 large tomatoes, diced
- 2 tsp. garlic powder, or more to taste
- 2 tsp. Italian seasoning, or more to taste
- 3/4 cup Parmesan cheese
Preheat oven to 400 degrees F.
Slice the eggplant into 1/2-inch pieces.
Arrange the eggplant pieces on a baking sheet. Coat each piece with olive oil and a sprinkle of salt and pepper. Sprinkle with garlic powder and Italian seasoning. Pile each eggplant slice with a spoonful of tomato pieces. Top with a generous amount of Parmesan cheese.
Bake for 15-20 minutes or until eggplant is tender and cheese is melted. Serve immediately.
Source: Chris Original