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| RECIPE FOR EGGPLANT BRUSCHETTA |
| Title: | Eggplant Bruschetta | | Category: | Bread | | Sub-Category: | Flat Bread | | Rating: |  | Instructions:
Eggplant Bruschetta2 tablespoons salt
1 pound eggplant
6 tablespoons olive oil
8 slices Italian bread
1 medium red onion, cut into 1/4-inch dice
2 garlic cloves, peeled and thinly sliced
Salt and pepper to taste
1/2 cup finely chopped Italian parsley Peel 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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