Buca Di Beppo Bruschetta Salvatore

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 6 slices italian bread, 1/2 inch thick
• salt
• 6 slices fresh eggplants, 1/4 inch-thick pieces sliced lengthwise
• 3/4 cup olive oil
• 3 medium fresh tomatoes, diced
• 1/2 medium red onion, chopped
• 2 tablespoons chopped fresh basil
• 1 tablespoon minced garlic
• 6 ounces soft fresh goat cheese
• 4 ounces fresh mozzarella cheese, diced into 1/4-inch cubes
• 1/2 lb italian sausage (sweet or hot) (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 bake bread until light brown; set aside. (you can also toast bread instead).
• 3 salt the eggplant slices on both sides and let stand for about 30 minutes, then pat eggplant dry.
• 4 put 1/4 cup of olive oil in a saute pan and over medium heat fry the eggplant on both sides until it is light brown. set aside.
• 5 in a bowl, mix the tomatoes, 1/2 cup olive oil, onion, basil, garlic, salt & pepper, creating a bruschetta mix.
• 6 place the bread on a small sheet pan. spread the goat cheese evenly on the toasted bread.
• 7 place the eggplant on top of the goat cheese.
• 8 top with the bruschetta mix.
• 9 sprinkle the fresh mozzarella cheese (and sausage if using) over the top.
• 10 put bruschetta under the broiler for 2-3 minutes, until the mozzarella cheese is light golden brown.
• 11 serve immediately.