Recipes Under 400

Eggplant Bruschetta

• 1 medium eggplant, cut into 1/4-inch slices
• 1/2 teaspoon salt
• 3 medium tomatoes, seeded and chopped
• 2 tablespoons fresh basil, minced
• 1 cup mozzarella cheese, shredded
• 2 tablespoons parmesan cheese, shredded

1. Place eggplant slices in a colander over a plate; sprinkle with salt and gently toss. Let stand 30 minutes before rinsing and draining well.
   
2. Coat each side with nonstick cooking spray and place on broiling pan.
3. Top eggplant with tomatoes, basil and cheeses and place in oven with broiler on
4. Broil until eggplant is tender and cheese is golden and bubbly (you HAVE to watch this)
   
   

Personally, I like using my toaster oven for this, since I can see into it better.

Makes four servings, 145 Calories each. (Use your judgement in splitting the eggplant into quarters.)