Eggplant Crostinis June 11, 2016 By Jump to recipe Eggplant Crostinis June 11, 2016 by EIR Category Recipes Persons 4 Serving Size 2 per serving 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 Wash and slice eggplant into 20 inch thick crostinis Coat each side with EVO and sprinkle of sea salt. Cook on grill or broil in oven (turning once) until eggplant is cooked through (yet firm on inside) and lightly browned on each side. Top with grape tomatoes sliced in quarters , artichoke hearts and grated parmigiano reggiano. Serve warm with a drizzle of EVO. Tags appetizers, crostinis, Eating in the Real, Eating in the Real with Renee, eggplant, gluten free © 2022 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.