Toasted Bread with Tomatoes and Eggplant

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Whole Wheat bruschetta with sun-dried tomatoes and eggplant is a perfect tribute to putting up garden produce under olive oil. Watch Mary Ann Esposito make Toasted Bread with Tomatoes and Eggplant at!

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  • 4 thick slices good whole wheat or pumpernickel bread, toasted
  • 1clove garlic, peeled
  • Sun-dried tomatoes
  • Marinated eggplant
  • Grated Parmigiano Reggiano cheese
  • Fresh basil leaves
  • Grinding black pepper


  1. Rub each slice of toasted bread lightly with the garlic clove.
  2. Place each slice on a luncheon dish.
  3. Top each slice with two or three tomato slices, two or three eggplant slices, some grated cheese, a fresh basil leafand a grinding of black pepper.
  4. Drizzle a little of the oil from the jar over the bread and serve immediately.