Eggplant Bruschetta

This dish is a fabulous edition to every meal, looks amazing at a pot luck and wow's friends over for dinner!

Recipe - Eggplant Bruschetta


  • 1 large eggplant
  • chopped cherry tomatoes (or any tomato really)
  • chopped fresh parsley
  • 1t garlic powder
  • 4T parmesan cheese
  • 4T bread crumbs
  • salt & pepper
  • Extra Virgin Olive Oil

Step 1
Wash the eggplant and slice, spreading the eggplant on cookie sheets

Step 2
Brush olive oil on each slice

Step 3

In a large bowl mix together tomatoes, parsley, garlic, salt & pepper

Step 4
Put a large scoop of the mixture on each slice of eggplant

Step 5

Sprinkle with parmesan cheese and bread crumbs, drizzle with a bit of olive oil

Step 6
Bake at 400 degree for approx 20 minutes until brown, serve hot, save leftovers in the fridge

Family Thoughts

I LOVE these, and as I said they look fabulous to share with company and are easy to make!  Can be reheated as well.

Corn off the cob

Summer means corn on the cob to us, but this year both my big boys are missing their front teeth which doesn't make corn on the cob easy!  No problem though, you can still get that fresh taste by cutting the corn off the corn, then rinse and cook on the stove top.

The easiest way I found is cutting the steam off so you have a flat surface for cutting.

If you plan on freezing your corn for later use you can also blanch the ears first, then cut and store in freezer.

Are you taking advantage of fresh corn?
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