this was a nice change from the original bruschetta. i made a few changes. i peeled and seeded the tomatoes (i used ugly/heirloom, not plum). i added pressed garlic, the juice of half a lemon, and salt, and pepper to the tomatoes. i let them sit as long as possible to let the flavors meld. i did not use italian dressing at all. i floured the eggpant before egging. i added parm cheese and italian seasonings to the breadcrumb mixture. i baked the eggplant first before topping with tomatoes and then baked again. i topped it with fresh basil and parm cheese. finally, i made a balsamic glaze by adding equal amounts of sugar and balsamic vinegar to a pot on the stovetop, heating until the sugar is disoved, then putting in the freezer until cool. for a less sweet glaze, use half the sugar. i am still playing with the oven temp and time, but i have enjoyed this veyr much, thank you!
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