Eggplant On French Bread With Tomato-Kalamata Salsa

Oxmoor House
4 servings


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1 large tomato, seeded and chopped
12 kalamata olives, pitted and chopped
1/3 cup chopped fresh basil leaves
1 1/2 teaspoons red wine vinegar
4 (1-ounce) diagonally cut slices French bread (about 3/4 inch thick)
4 (1/2-inch-thick) diagonally cut slices unpeeled eggplant
1 tablespoon olive oil
1 cup (4 ounces) shredded part-skim mozzarella cheese


Prep: 15 Minutes
Cook: 10 Minutes
Stand: 3 Minutes

Combine first 4 ingredients in a medium bowl; toss well. Set aside.

Arrange bread, cut side up, on an ungreased baking sheet. Broil 5 1/2 inches from heat 3 minutes or until lightly toasted.

Arrange eggplant in a single layer on a baking sheet. Brush eggplant evenly with olive oil. Broil 3 inches from heat 2 minutes on each side or until golden.

Top each bread slice with 2 tablespoons olive mixture, 1 eggplant slice, 2 additional tablespoons olive mixture, and 1/4 cup cheese. Broil 5 inches from heat 1 1/2 minutes or until lightly browned. Allow to stand 3 minutes.

Created date

January 2010

Nutritional Information

Calories 223
Fat 9.6 g
Satfat 3.7 g
Protein 11.0 g
Carbohydrate 24.4 g
Fiber 3.5 g
Cholesterol 16 mg
Iron 1.8 mg
Sodium 451 mg
Calcium 231 mg