Veggies on a Shingle
2 tablespoons olive oil
Heat one-tablespoon oil in a medium skillet over medium-high heat. Sauté shallot, garlic and chopped rosemary sprigs. Cook for one minute. Add pepper, zucchini, eggplant and tomatoes. Cook for an additional two minutes. Season with salt and pepper.
2 chopped garlic cloves
2 chopped rosemary sprigs
1/4 diced red bell pepper
1/4 diced yellow zucchini
1/4 diced green zucchini
1/4 diced japanese eggplant
1/4 halved, peeled and seeded tomato
salt and pepper to taste
2 1/2-inch-thick slices toasted ciabatta bread
1 beaten egg
flour for dipping
2 eggplant slices
optional: parmesan cheese to taste
In separate pan, dip eggplant slices in one beaten egg, then dredge in flour. Lightly fry in one-tablespoon olive oil over medium-high heat for two minutes or so. Place on paper towels to drain. In a baking pan, place toasted Ciabatta bread. Top with sautéed vegetables and eggplant slices. Add Parmesan cheese to taste (optional).
Place under the broiler for five to six minutes or until the cheese, if used, is melted. Serve hot.
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