As I mentioned in my previous post, I've been trying to cook at least one vegetarian meal a week. I've also been trying to use more seasonal ingredients. This recipe, which centers around eggplant, tomatoes, and the grill, fit the bill perfectly.
It doesn't hurt that these open-faced sandwiches are pretty damned delicious. My dad always hems and haws a bit when I announce that it is vegetarian day, but even he wolfed this down and gave me compliments. The components for this recipe are relatively straightforward and easy to assemble, but once you've sampled the gooey melted cheese together with the tender grilled eggplants and the tomato-parsley salsa, you'll wonder why you never thought to combine them before.You might not think this is enough for a meal -- "bruschetta" usually calls to mind fancy little hors d'œuve toasts -- but believe me, the combination of the ingredients makes this dish surprisingly filling. If my dad is any indication, it's a pretty great main course option for herbivores and omnivores alike.
