Eggplant Bruschetta

Grilling is perfect for the summertime. No oven to heat up your house and it's easy cleanup so you can enjoy the long nights!

Ingredients:

1 - 2 medium sized eggplants

Olive oil

Tomato sauce (take the simple marinara sauce from a previous post)

1 pint of Tomatoes

1/4 cup of Parmesan cheese

Salt and pepper to taste

Directions:

Cut the eggplant into rounds, about 1 inch think each.  Brush with olive oil and pepper on both sides and place on a heated grill.  You can use a regular charcoal or gas grill or in my case, I used a George Foreman grill, that requires little cleanup. Cook each round for about 3-4 minutes on each side, until the eggplant becomes soft and slightly browned.  Place on paper towels once cooked to soak up some of the olive oil.  Once all rounds have been cooked, dice tomatoes, add 1/2 Tbsp of tomato sauce per round, a sprinkle of parmesan, a few diced tomatoes and some fresh basil on top. Repeat the process for each one.  You can have this as an appetizer for your summer barbecue or as a relaxing meal on a hot summer night.