Roasted Eggplant Canapes
- 1 cup Olive Oil
- 1/2 cup balsamic vinegar
- 2 teaspoons fresh rosemary, finely minced
- 6 medium size Japanese eggplants
- 2 cups Parmesan cheese, freshly grated
- salt and pepper
- toasted bread slices
Preheat the oven to 450 degrees.
Combine the olive oil, balsamic vinegar, rosemary, garlic, and salt and pepper in a shallow baking dish.
Cut them eggplant into 1/4 inch slices, and place them in the marinade. Toss the slices to coat them on all sides. Allow them to marinade for 30 minutes.
Remove the eggplant slices from the marinade and place them on a sheet pan on a cooking rack. Sprinkle Parmesan cheese over the eggplant and roast for 15 minutes, or until golden brown.
Allow the eggplant to cool. Coarsely chop the eggplant, and serve on top of toasted bread slices.
Return to Eggplant Canapes Recipes.
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