- 6 slices Seedless Italian Bread
- 1/5 tsp Salt
- 6 Eggplant slices
- 1/4 C Extra Virgin Olive Oil
- 1/2 C Extra Virgin Olive Oil
- 1 1/2 cups Diced Tomatoes
- 1/2 cup Onions, Red
- 2 tbsp Basil, Fresh
- 1 tbsp Garlic Minced
- 1 tbsp Pepper, Black
- 6 oz Goat Cheese
- 4 oz Fresh Mozzarella
Preheat oven to 350*
Bake bread until light brown; set aside
Salt the eggplant slices on both sides and let stand for about 30 minutes; pat eggplant dry; put 1/4 C olive oil in saute pan and over medium heat fry the eggplant on both sides until it is light brown; set aside
In a bowl mix the tomatoes, 1/2 C olive oil, chopped red onion, garlic, chiffonade basil, salt, and pepper creating a bruschetta mix.
Place the bread on a small sheet pan; spread the goat cheese evenly on the toasted bread; place the eggplant on top of the goat cheese.
Top with the bruschetta mix.
Place the fresh mozzarella over the top.
Put the bruschetta under the broiler for 2 to 3 minutes or until the mozzarella cheese is light golden brown.