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Herb Crusted Eggplant Bruschetta Recipe

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This recipe for Herb Crusted Eggplant Bruschetta, by , is from Old American Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nick Baker


Eggplant Peeled and Sliced 1/4 inch thick 2 ea
Eggs Beaten 2 ea
Milk 1/2 c
Flour 1 c
Bread Crumbs 2 c
Granulated Garlic 1 Tbsp
Gated Parmesan 1/2 c
Dried Oregano Leaves 2 tsp
Dried Basil Leaves 2 tsp
Kosher Salt
Olive OIl Fresh Basil Leaves 10ea
Grape Tomatoes 12 ea sliced
Fresh Mozzarella 1/8 inch sliced

1. Slice eggplant 1/4 inch thick and 3 inch squares.
2. Combine milk and eggs and mix well.
3. Mix bread crumbs, garlic, parmesan, oregano, basil and salt.
4. Heat olive oil in skillet on medium high heat.
5. Dredge eggplant in flour, then milk and egg mixture and then bread crumb mixture.
6. Brown in hot olive oil about 2 minutes per side.
7. Place on wire rack over baking sheet and top with 2 small slices of fresh mozzarella.
8. Broil on high heat for 5 min.
9. Immediately top with sliced grape tomatoes and fresh basil. Serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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