BRUSCHETTA WITH ROASTED EGGPLANTS, TOMATOES AND MOZZARELLA
Prep Time: 15 minutes
Cooking: 30 minutes
Eggplant is the queen of Italian summer, in the garden and on the table. It’s a beautiful plant with cute purple flowers and its delicious fruits are adaptable to cook in many ways. In this recipe we’ll bake the eggplants with extra-virgin olive oil and coarse sea salt to use on toasted bread combined with mozzarella and tomatoes. The result is a delicious bruschetta, crunchy and soft at the same time, that delivers an explosion of summer flavors in your mouth.