I love Bruschetta... tomatoes, basil, Mozzerella cheese, olive oil! Of course, the toasted bread is fabulous, but sometimes, I just want to do without the toasted goodness. Recently, I had an appetizer at a local Italian restaurant where the bread was replaced with breaded eggplant and was pleasantly surprised with the amazing flavor it added!
I have since come up with my own version and it is a definite crowd pleaser! This hors d'oeuvre has a few steps, but I assure you it is worth it! Because the eggplant is served chilled and the hummus is good for a few days, you may certainly make the components a day in advance.
INGREDIENTS
1 Eggplant, slices 1/4 inch thick
1 egg, beaten
1 to 2 cups Italian bread crumbs
4 Roma tomatoes, sliced
Hummus (recipe below)
1/2 cup feta cheese
Olive oil for cooking eggplant
HUMMUS
1 16 oz. can garbanzo beans
2 tbsp. tahini (sesame seed paste)
2 gloves garlic, chopped
1 tbsp. warm water
Juice of one lemon
1/2 tsp. soy sauce
1/4 cup olive oil
Sea salt and black pepper to taste
Blend beans, tahini, garlic, water, lemon juice, soy sauce in food processor. Slowly add olive oil until smooth. season with salt and pepper. Pour in dish and set aside. This can be made a day ahead of time.
EGGPLANT
Place sliced eggplant on baking sheet. In one shallow bowl, whisk egg with a 1 tbsp water. Pour breadcrumbs in another shallow bowl. Over medium heat, heat enough olive oil in large saute pan to coat pan. Dredge eggplant in egg, then breadcrumbs and cook in olive oil until browned on both sides, about 2 to 3 minutes per side, adding more olive oil as needed. Let cool on baking sheet.
ASSEMBLY
Slice cooled eggplant in half and place on serving tray. Top each piece with sliced tomato, 1 tbsp hummus and then sprinkle with feta cheese. I assure you, you will never miss the bread!
ENJOY!
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