Eggplant Crostinis

Ingredients

• 1 large eggplant
• 1/4 cup extra virgin olive oil, 100% first cold pressed, unrefined
• 1/4 tsp salt
• 2 cup grape tomatoes
• 2 cup artichoke hearts
• 1/4 cup parmigiano reggiano

Instructions

1. Wash and slice eggplant into 20 inch thick crostinis
2. Coat each side with EVO and sprinkle of sea salt.
3. Cook on grill or broil in oven (turning once) until eggplant is cooked through (yet firm on inside) and lightly browned on each side.
4. Top with grape tomatoes sliced in quarters , artichoke hearts and grated parmigiano reggiano.
5. Serve warm with a drizzle of EVO.

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