Eggplant & Tomato Bruschetta

Makes 12 bruschetta

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 eggplanttomato mixture on top of each slice. Top with the shaved Parmesan.