Roasted Tomato Eggplant Crostini Recipe
Ingredients
| Olive oil cooking spray | ||
| Red onion | 1 Large | |
| 2 tablespoons balsamic or red wine vinegar | ||
| Tomatoes | 1 1/2 Pound | |
| 1 medium-size eggplant (about 1 lb.), unpeeled, cut crosswise into 1/4 inch-thick slices | ||
| 16 slices crusty Italian or French bread | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Spray two 10- by 15-inch rimmed baking pans with cooking spray.
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).
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).
Chef
