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Eggplant Bruschetta

Nina Spezzaferro
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A party staple, bruschetta is simple to make and delicious to eat. Use eggplant instead of tomatoes for a tasty and eggplant-hued hors d'oeuvre.

Heat olive oil over medium heat in a large nonstick skillet, about 1 minute.
Add diced eggplant and stir to coat with olive oil. Add garlic and parmesan cheese.
Saute, stirring occasionally, for 5-7 minutes.
Spoon eggplant mixture over sliced Italian bread. Serve warm.

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