If you would like additional garlic
flavor, rub garlic cloves on the bread directly before adding the cheese.
Italian Grilled Bruschetta
16 slices Italian bread
6 medium plum tomatoes cut lengthwise
1 large eggplant cut in 1/2 inch slices
1/4 lb. grated romano cheese
1/4 C. olive oil
1/8 C. vegetable oil
1/8 C. balsamic vinegar
1/8 C. crushed dry basil
2 T. minced garlic
salt and pepper to taste
Preheat the grill. Add sliced eggplant to a strainer and salt it. Let it drain
for 15 minutes.
Place tomatoes and eggplant in a bowl and toss with the vegetable oil. Cook the
vegetables for 2 - 3 minutes on each side on the grill, until brown and soft on
the inside. Remove from grill and roughly chop and place in a medium sized bowl.
Add the garlic, olive oil, vinegar and basil. Season with salt and pepper to
taste. Toss well and set aside.
Place the bread on the grill and toast it until it is browned. Sprinkle with the
cheese and grill an additional minute. Place toasted bread on a platter and top
with the tomato eggplant mixture.
