Preparation:
1. Toss eggplant slices with salt in a colander set over a bowl; let stand 30 minutes.
2. Gently squeeze water from eggplant and pat dry.
3. Preheat oven to 400F. Lightly brush a large cookie sheet with olive oil.
4. Arrange eggplant slices in a single layer on cookie sheet and brush tops lightly with olive oil. Bake 7-10 minutes or until soft.
5. Remove from tray and sprinkle with lemon juice.
6. Preheat broiler, place peppers on cookie sheet skin side up and broil until blackened all over; about 5 minutes.
7. Remove peppers from cookie sheet and peel off skin; cut into strips.
8. Brush one side of bread slices with oil; place on cookie sheet toast in preheated oven at 375F until toasted.
9. Rub toasted bread with garlic.
To Assemble:
10. Cut eggplant to fit bread, sprinkle with cheese the top with pepper strips.
11. Warm in oven and serve. |
