Eggplant with Tomatoes and Mint Bruschetta

Ingredients

• 1 large eggplant, cut into 1/4-inch slices
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 2 tablespoons chopped fresh mint
• Salt and pepper to taste
• 2 tablespoons grated Parmesan cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
2. Arrange eggplant slices in a single layer on the prepared baking sheet. Brush with olive oil and sprinkle with garlic.
3. Bake for 15 minutes in preheated oven, or until eggplant is tender. Remove from oven.
4. In a small bowl, combine tomatoes, mint, salt and pepper. Spoon onto eggplant slices.
5. Sprinkle with Parmesan cheese and return to oven. Bake for an additional 5 minutes, or until cheese is melted.
6. Serve warm.

Interesting Facts

• Eggplant is a great source of dietary fiber and vitamin B6.
• Tomatoes are a rich source of vitamin C, potassium, and lycopene.
• Mint is an herb that has been used medicinally since ancient times.