Buca Di Beppo Bruschetta Salvatore

• slices Italian bread, 1/2 inch thick↗6
• salt↗
• slices fresh eggplants, 1/4 inch-thick pieces sliced lengthwise↗6
• olive oil↗3⁄4 cup
• medium fresh tomatoes, diced↗3
• medium red onion, chopped↗1⁄2
• chopped fresh basil2 tablespoons
• minced garlic1 tablespoon
• soft fresh goat cheese↗6 ounces
• fresh mozzarella cheese, diced into 1/4-inch cubes↗4 ounces
• Italian sausage (sweet or hot) (optional)↗1⁄2 lb

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Bake bread until light brown; set aside. (You can also toast bread instead).

3. 3

   Salt the eggplant slices on both sides and let stand for about 30 minutes, then pat eggplant dry.

4. 4

   Put 1/4 cup of olive oil in a saute pan and over medium heat fry the eggplant on both sides until it is light brown. Set aside.

5. 5

   In a bowl, mix the tomatoes, 1/2 cup olive oil, onion, basil, garlic, salt & pepper, creating a bruschetta mix.

6. 6

   Place the bread on a small sheet pan. Spread the goat cheese evenly on the toasted bread.

7. 7

   Place the eggplant on top of the goat cheese.

8. 8

   Top with the bruschetta mix.

9. 9

   Sprinkle the fresh mozzarella cheese (and sausage if using) over the top.

10. 10

    Put bruschetta under the broiler for 2-3 minutes, until the mozzarella cheese is light golden brown.

11. 11

    Serve immediately.