Eggplant Bruschetta

I have made these now for quite awhile, but have never known what to call them. So far they've been known in our house as "eggplant thingys". Now I suppose I could have titled this post "eggplant thingys" but I was really hoping for something a wee bit more descriptive. Bruschetta seems to work the best as that is essentially what it is - yummy stuff on toasted bread. But if you prefer to still call them "eggplant thingys", go right ahead. I probably still will.

Ingredients:

• 10 thin slices of french bread (do yourself a favor and get the pre-sliced or have them slice it for you) 
• 1 eggplant, cut in thinish rounds 
• 2 tomatoes, sliced very thin
• a few tbsp pesto (either classic basil or sun-dried tomato) 
• fresh mozzarella cheese, sliced thin (you won't need the whole ball, maybe only a fourth)  
• Italian-seasoned bread crumbs
• 1 egg 
• veg oil and olive oil 

Begin by preparing the eggplant. Dip each slice in the egg and then coat it in the bread crumbs. Heat a skillet with the vegetable oil over med-high heat and when hot, fry the eggplants on each side until nicely brown and crisp. 

Line a baking sheet with the bread slices and drizzle each slice with olive oil. Put under the broiler just until lightly brown and then turn and repeat for the other side. Remove from oven and spread each slice with a thin coating of pesto. Next top with eggplant slices (you may need to cut some in half to make it all fit). Then, top the eggplant with the tomato slices and then the mozzarella cheese. You could really use any melting cheese that you really like - except for cheddar perhaps... 

Now put the tray back into the oven under the broiler until the cheese starts to bubble and brown. Ten slices will serve about four, depending on what else you serve and how hungry you are : ) 

Since it's garden season, I love finding ways to utilize the fresh, in-season produce. I recommend making your own pesto out of fresh basil as well. Store-bought will work fine, but nothing beats fresh pesto! I'll have a recipe for that up soon if you need one.