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Roasted Tomato Eggplant Crostini Recipe
|Olive oil cooking spray||1 Tablespoon|
|Red onion||12 Ounce, cut into 1/2-inch-thick slices (1 Large Piece)|
|Balsamic wine vinegar/Red wine vinegar||2 Tablespoon|
|Firm ripe tomatoes||1 1⁄2 Pound, cut into 1/4-inch-thick slices (Pear-Shaped, About 8 Large, Pear Shaped)|
|Eggplant||1 Pound, unpeeled, cut crosswise into 1/4 inch-thick slices (1 Medium Piece)|
|Crusty bread slice||16 (Italian Or French)|
Serving size: Complete recipe
Calories 3561 Calories from Fat 1508
% Daily Value*
Total Fat 153 g234.9%
Saturated Fat 53 g265.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5017.9 mg209.1%
Total Carbohydrates 441 g147.1%
Dietary Fiber 46.7 g186.9%
Sugars 71.7 g
Protein 82 g163.1%
Vitamin A 149.7% Vitamin C 191.6%
Calcium 17.9% Iron 111.5%
*Based on a 2000 Calorie diet
Arrange onion slices in a single layer in one of the pans; drizzle with vinegar.
Arrange tomato slices in same pan, overlapping slightly.
Arrange eggplant slices in a single layer in second pan.
Spray all vegetables lightly with cooking spray.
Bake in a 450° oven until eggplant is browned and very soft when pressed (about 30 minutes) and tomatoes are well browned on edges (about 50 minutes).
Transfer all vegetables to a food processor or blender; whirl until coarsely pureed.
Season to taste with salt and pepper.
Place bread in a single layer on a baking sheet.
Broil about 5 inches below heat, turning once, until golden on both sides (about 4 minutes).