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    Posted March 7, 2010 by
    Maitland, Florida
    This iReport is part of an assignment:
    Weekend assignment: Your signature dish

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    Baked Eggplant Bruschetta


    Baked Eggplant Bruschetta is an elegant vegetarian dish that can be an entree or an appetizer to a light pasta.


    Recipe for Baked Eggplant Bruschetta


    • Preheat oven to 375 degrees.
    • Cut eggplant in half, and carve out insides of eggplant leaving  shell in tact.
    • Dice insides of eggplant and put into mixing bowl.
    • Add a can (drained) of diced tomatoes, 2 cloves garlic, 1 cup diced  onion, and 3 Tbs. olive oil.
    • Mix thoroughly adding 1 tsp. salt and pepper to taste. (Remember, you can  always add more of this at the table.)
    • Stuff mixture back into eggplant shells.
    • Top with sliced Mozzarella Cheese.
    • Place shells in center of jelly roll pan and place pan in oven.
    • Cook until cheese is browned, about 35 minutes.
    • Top with fresh chopped basil just before removing from oven.
    • Serve with fresh bread, olive oil, and Balsamic Vinegar.


    If you're on a budget, the estimated cost of this meal is $6.00  counting the price of the bread. Please visit EatLikeaRabbit.net for  more details and other original recipes.

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