Baked Eggplant Bruschetta

Weeknight dinner inspiration: Eggplant Bruschetta! Easy dinners don't have to be boring.  This throw together one-pan wonder is perfect for those mid-week dinners when you need something quick and easy.

Ingredients

• 1 large eggplant, cut lengthwise into 2 cm (1 inch) thick slices
• Sea salt
• 2 tbsp extra virgin olive oil
• Cheese of choice - mozzarella, parmesan, cashew cheese
• Handful of fresh basil

BRUSCHETTA

• 250 g cherry tomatoes
• 1 small red onion, diced
• 1 garlic clove, crushed
• 1 tbsp extra virgin olive oil
• 1 tbsp  balsamic vinegar

Method

1. Preheat oven to 400°F (200°C).
2. Arrange eggplants on a baking tray and sprinkle with salt.
3. Set aside while you put everything together - the salt will help absorb moisture which will allow the eggplant to bake nicely.
4. To make your bruschetta mix, combine all ingredients in a bowl and mix.
5. Drizzle both sides of the eggplant with olive oil, top with cheese of choice and spoon bruschetta  mix on top.
6. Bake eggplant for 25-30 minutes or  until cooked through and golden. Garnish with basil and serve warm.

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