Roasted Eggplant Bruschetta - 8 Servings

Ingredients

¼ c. olive oil

2 tb garlic pesto

1 tsp italian seasoning

1 lb grape tomatoes, halved

10 oz fresh mozz, chopped roughly with a knife

½ c. panko

¼ c. grated parmesan

1 tsp dry basil

Directions

In a bowl, mix 2 tb olive oil, pesto, italian seasoning, along with a pinch of kosher salt and pepper- combine. Quarter the eggplants lengthwise and score the flesh with a knife. Lay the eggplant across a parchment lined sheet tray and brush with the mixture. Roast the eggplants at 400 F for 15-20 minutes until the eggplants are tender.

 

While the eggplant are roasting, combine the tomatoes, mozzarella, panko, parmesan, dry basil, and a pinch of kosher salt and pepper- stir through the remaining 2 tb olive oil, mixing well. Top the pre-roasted eggplant with this mixture and re-fire in the oven until cheese is melty and breadcrumb is golden.