Eggplant Bruschetta

2–3 nice-sized eggplant 
10–12 Roma tomatoes or comparable amount of other ripe tomato, 1/2” wedge or dice 
2 large shallots, julienned 
2 head fresh garlic cloves, peeled 
1/2 bunch fresh oregano 
1 bunch fresh basil 
1/4 cup favorite EVOO 
1/4 cup favorite balsamic or sherry vinegar 
Salt and Peper to taste 
1/2 cup shaved pecorino or Parmesan cheese

[1] Rinse eggplant and tomatoes before starting.

[2] Cut eggplant into 1/4” slices. Brush with olive oil and season to taste.

[3] Mark eggplant on one side only, using grill on med-high heat. Turn slices 45 degrees after 1 minute to make crossing marks. If no grill, eggplant may be oven-roasted ahead of time.

[4] Remove from heat and place into sprayed oven-ready pan (one layer or may be slightly shingled).

Recipe Courtesy Sodel Concepts