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Roasted Tomato Eggplant Crostini

Healthycooking's picture
  Olive oil cooking spray 1 Tablespoon
  Red onion 12 Ounce, cut into 1/2-inch-thick slices (1 Large Piece)
  Balsamic wine vinegar/Red wine vinegar 2 Tablespoon
  Firm ripe tomatoes 1 1⁄2 Pound, cut into 1/4-inch-thick slices (Pear-Shaped, About 8 Large, Pear Shaped)
  Eggplant 1 Pound, unpeeled, cut crosswise into 1/4 inch-thick slices (1 Medium Piece)
  Crusty bread slice 16 (Italian Or French)
  Salt To Taste
  Pepper To Taste

Spray two 10- by 15-inch rimmed baking pans with cooking spray.
Arrange onion slices in a single layer in one of the pans; drizzle with vinegar.
Arrange tomato slices in same pan, overlapping slightly.
Arrange eggplant slices in a single layer in second pan.
Spray all vegetables lightly with cooking spray.
Bake in a 450° oven until eggplant is browned and very soft when pressed (about 30 minutes) and tomatoes are well browned on edges (about 50 minutes).
Transfer all vegetables to a food processor or blender; whirl until coarsely pureed.
Season to taste with salt and pepper.
Place bread in a single layer on a baking sheet.
Broil about 5 inches below heat, turning once, until golden on both sides (about 4 minutes).

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Lacto Ovo Vegetarian

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3561 Calories from Fat 1508

% Daily Value*

Total Fat 153 g234.9%

Saturated Fat 53 g265.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5017.9 mg209.1%

Total Carbohydrates 441 g147.1%

Dietary Fiber 46.7 g186.9%

Sugars 71.7 g

Protein 82 g163.1%

Vitamin A 149.7% Vitamin C 191.6%

Calcium 17.9% Iron 111.5%

*Based on a 2000 Calorie diet


Roasted Tomato Eggplant Crostini Recipe