Baked Eggplant with Tomato Bruschetta

We've been scarfing down a bit of tomatoes recently, and tomato season is not even in full swing yet.  These are store-bought Romas that I turned into a bruschetta (oh btw, Trader Joe's makes an excellent tomato bruschetta which we recently discovered tastes wonderful on fried eggs, but I'm getting off track).

I used the fresh bruschetta as a topping on baked eggplant rounds.  I adapted a recipe for the eggplant from here.  It has a unique flavor.  My daughter loved them as did, ahem, most of us. 

Baked Eggplant with Tomato Bruschetta
printable version

2 large eggplants, cut into 1/4" rounds (discard ends of course)
1 1/2 cups seasoned, no salt bread crumbs
1 1/2 tsp garam masala
1 1/2 tsp smoked paprika
1 1/2 tsp paprika
1 tsp coriander
1 tsp turmeric
lots of fresh ground pepper
1 egg, mixed with about 1/4 cup water
Bruschetta recipe (below)

Preheat oven to 475 F **  Line 2 rimmed baking sheets with parchment paper.  Spray with oil or brush on a little bit.  Mix together dry ingredients in a bowl.  Mix egg & water together.  Dip each eggplant round into egg wash and then into the breadcrumbs.  Place on sheet.  Bake 10-15 min each side or until the eggplant is slightly crisped.  While baking, make the bruschetta.  When ready to serve, you  can stack the eggplant or just serve unstacked!  Enjoy.

Bruschetta
3 garlic cloves, minced
1 1/2 lbs Roma tomatoes, deseeded & diced
handful of fresh basil, snipped
handful of fresh flat-leaf parsley (stems removed), snipped
olive oil (you decide how much)
salt & pepper to taste (we're heavier on the pepper than the salt)

Mix all together, making sure to cover the basil and parsley with olive oil (keeps basil from turning brown if not using right away).

**the original recipe had me setting the oven to 440F but I found that I had to turn up the heat to make them crispier. 

Comments

[MaryBeth]

Sounds absolutely yummy. Have eggplant and toms growing in the garden. Happy Summer Day! Hugs

[Rachel]

We love bruschetta. It's time I made my own!

I haven't visited since you were away in May and look that all I've missed! So many great recipes, Ellen! I'm getting hungry.