A quick and impressive appetizer. These will go quickly, so be prepared to make a second batch!
½ small to medium eggplant (about 6 ounces), cut into ½ inch dice
1 garlic clove, finely chopped
3 tablespoons extra virgin olive oil, divided
¼ teaspoon kosher salt Pinch freshly ground black pepper
½ cup grape tomatoes, quartered
1 tablespoon fresh basil, thinly sliced (chiffonade)
12 slices (½-inch thick) French bread
Shaved Parmesan, for garnish
Nutritional information per brushetta: Calories 36 (85% from fat) • carb. 1g • pro. 0g • fat 4g • sat. fat 1g • chol. 0mg • sod. 55mg • calc. 2mg • fiber 1g
1. Line the baking pan with aluminum foil.
2. Toss the eggplant and garlic with 2 tablespoons of olive oil, salt, and pepper. Spread into a thin layer on the prepared baking pan. Put the pan in the upper position in the Toaster Oven Broiler and set to 350°F on the Bake setting. Bake until the eggplant is soft, about 10 minutes. Add the tomatoes and basil and toss to combine. Reserve.
3. Brush one side of each slice of bread with the remaining olive oil. Insert the rack in the upper position and place prepared bread on rack. Set to broil on the Broil setting for about 2 to 3 minutes, or until lightly toasted.
4. Arrange the toasted bread on a serving platter and divide the eggplant-tomato mixture on top of each slice. Top with the shaved Parmesan.