Tomato-Eggplant Tartines

Name: Tomato-Eggplant Tartines
Total time: 30 min
Yield: 4
Ingredients: 8 thick slices rustic Italian bread; 1 lg. clove garlic, peeled; 4 tbsp. extra-virgin olive oil, divided; 3 sm. eggplants, thinly sliced; Kosher salt; 1 c. shredded mozzarella (about 4 oz.); 4 sm. tomatoes, thinly sliced; 1/4 c. Grated Parmesan; Basil, for garnish

By The Good Housekeeping Test KitchenPublished: Jul 13, 2015

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Mike Garten

Yields:

Total Time:

30 mins

Smoky eggplant, tart tomatoes, and crunchy rustic Italian bread, make this recipe one irresistible snack.

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Ingredients

8 thick slices rustic Italian bread
1 lg. clove garlic, peeled
4 Tbsp. extra-virgin olive oil, divided
3 sm. eggplants, thinly sliced
Kosher salt
1 cup shredded mozzarella (about 4 oz.)
4 sm. tomatoes, thinly sliced
1/4 cup Grated Parmesan
Basil, for garnish

Directions

1. Step 1Heat grill to medium. Grill rustic italian bread 5 minutes, or until well toasted, turning once. Transfer to large platter. Rub bread lightly with garlic; drizzle with 2 tablespoons olive oil.
2. Step 2Toss eggplants with remaining olive oil; sprinkle with salt. Grill 5 minutes; turn slices over and top with mozzarella. Grill 5 minutes or until cheese melts. Top bread with tomatoes and salt. Layer with eggplant. Sprinkle with Parmesan. Garnish with basil.

About 425 cals, 32 g protein, 45 g carbs, 22 g fat (7 g sat), 6 g fiber, 480 mg sodium

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