Eggplant Bruschetta

One of my favorite take-out deli’s is eatZi’s.  They used to make these wonderful eggplant raviolis (they called them Eggplant Bruschetta) and they were great.  Unfortunately, they stopped making them and I was bummed.

However, just a little ingenuity can do a girl good!  So, here is my version – and, dare I say it – I nailed it!

This is not Paleo as it contains dairy – but, this is perfect as a gluten free dish. Also, if you skip the last step – you could use them as ravioli – or, ‘raviolo’ (aka ‘large ravioli’) and serve them hot.  With a small amount of fresh tomato sauce, a salad and a glass of wine – you will love these.

Eggplant Bruschetta

Serves 4 (2 per person)

1 large eggplant

Filling:

2 cups ricotta cheese

½ cup shredded Parmesan

Salt and pepper, to taste

1 egg

1 clove garlic, minced

1 Tbsp. basil, chopped

Topping:

Balsamic vinegar (for drizzling)

Shaved Parmesan

Chopped tomato

Basil, cut as chiffonade

1. Cut the ends off the eggplant, and slice lengthwise into ~ ¼ “ slices. A mandoline works well for this – but, I sometimes find that a good knife and a bit of patience actually is faster!
2. Mix the ricotta and Parmesan together.  Add salt and pepper to taste.
3. Add the egg, garlic and basil and mix well.
4. Either grill or roast the eggplant slices (no need to oil them) for a few minutes so that they are softened and pliable (not mushy). Generally 2 – 3 minutes per side on the grill.  With a high oven (450 F) – then 4 – 5 minutes per side.
5. Preheat oven to 375 F.
6. Overlap two of the pieces of eggplant in a cross-pattern. (NOTE: You will need two slices per bruschetta).
7. Place 2 – 3 Tbsp. of the ricotta mixture in the middle of each ‘bruschetta’ and wrap the ends around the filling.
8. Place seam side down in a baking dish (slightly oiled) and repeat with remaining eggplant slices.
9. Bake the bruschette for 20 minutes.
10. If you want to use them for a ravioli alternative – then they would be ready to warm in whatever sauce that you would like.
11. To serve as an appetizer – or as part of a salad; let them cool.  Arrange on a plate; drizzle with olive oil and top with shaved Parmesan, tomatoes and basil.

Nutrient Information:

286 KCal;  19g Protein (26%); 19 g Fat (58%); 12 g Carbohydrate (16%).