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| RECIPE FOR EGGPLANT BRUSCHETTA |
Title: Eggplant Bruschetta
Category: Bread
Sub-Category: Flat Bread
Instructions:
Eggplant Bruschetta
2 tablespoons salt1 pound eggplant6 tablespoons olive oil8 slices Italian bread1 medium red onion, cut into 1/4-inch dice2 garlic cloves, peeled and thinly slicedSalt and pepper to taste1/2 cup finely chopped Italian parsleyPeel and slice eggplant into 1/4-inch rounds. Cut each round in half and sprinkle with salt. Place slices in a colander over a bowl or in a sink. Let eggplant sit until it begins to weep, about 1 hour. Using paper towels, press eggplant to release moisture. Wipe off moisture and salt from slices.In a 10-inch saut
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