December 26, 2010

Eggplant Marinara Crostini


This eggplant marinara crostini was such a hit, even with the picky eaters in my family, that I was shocked. I figured it would be the one appetizer that people skipped over. (Shout out to Missy for assembling these treats so prettily!) Little did I know that this would be the recipe that my brother would call to talk about two days later. So to my brother and his girlfriend who wanted to know how its done, here you go. And for everyone else, get to making these for your next dinner party!

Ingredients:
  • eggplant (1 large, thinly sliced)
  • sourdough bread (1 fresh loaf, thinly sliced)
  • marinara sauce (1 jar, a good brand, don't cheap out on this!)
  • fresh goat cheese (a few ounces)
  • fresh basil leaves
  • olive oil
  • salt and pepper
Directions:
Preheat oven to 400°F. Slice the eggplant.

Place the sliced eggplant in a large baking dish. Season with salt and pepper and drizzle with some olive oil and bake until cooked through and lightly browned, maybe 20 minutes. (Keep checking to make sure its not burning and rotate the slices occasionally.)

Meanwhile, slice the sourdough bread and place on a baking sheet. Brush the top side of the bread with a little olive oil and toast for a few minutes.

Remove the eggplant and the toasted bread from the oven. Spread each toasted bread slice with marinara sauce. Top with a piece (or pieces, if small) of eggplant. Place a piece of basil on top of the eggplant. Crumble goat cheese over the basil. Top with eggplant. 

Either serve as is or place back in the oven and let bake for several minutes until the cheese is hot and melted some. Delicious either away!


The idea for this recipe came from here, but of course I had to doctor it and the steps: http://www.epicurious.com/recipes/food/views/Eggplant-Marinara-Flatbread-361229#ixzz19Ku7W1qn

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