Easy and delicious. I'd never used the broiler before - thanks, this recipe made me realize how handy it can be.

good recipe, but i knew from the first look that it needed oregano which i also added. i didn't bother to measure any of the spices--just added a pretty good amount of each. rather than broiling, i baked it at 375 and added the cheese close to the end of the baking time. would i make again? for myself, yes. for company, no.

Salting the eggplant,rinsing it, then patting it dry with paper towels is a traditional prep method that releases bitter juices and air pockets in eggplant that retards the absorbency factor which is the reason eggplant can sometimes become soggy. This is particularly true with larger, more mature eggplant. Having said that, while my eggplant was not soggy in the least, it was somewhat lacking in flavor. I used olive oil rather than cooking spray, and baked it at 375 rather than broiling--it turned out perfectly, but needed an extra boost of flavor--garlic and freshly ground black pepper for sure, and maybe oregano? A pretty addition to the dinner plate, even tho' this is not bruschetta, which in Italian is "toasted bread."

Where do I begin? I don't know why the recipe states to put the sliced eggplant(with salt) in a colander for 30 minutes.This did nothing.I think it needed to have a weight on top to press out the water from the eggplant..But then it said to rinse the eggplant...which now puts water back into it.This bruschetta didn't have much flavor, and it was very soggy.Next time I would just chop up everything and put it on top of sliced garlic bread, then bake it til the cheese melts and serve warm.