Italian Grilled Bruschetta

Italian Grilled Bruschetta

16 slices Italian bread

6 medium plum tomatoes cut lengthwise

1 large eggplant cut in 1/2 inch slices

1/4 lb. grated romano cheese

1/4 C. olive oil

1/8 C. vegetable oil

1/8 C. balsamic vinegar

1/8 C. crushed dry basil

2 T. minced garlic

salt and pepper to taste

Preheat the grill. Add sliced eggplant to a strainer and salt it. Let it drain for 15 minutes.

Place tomatoes and eggplant in a bowl and toss with the vegetable oil. Cook the vegetables for 2 – 3 minutes on each side on the grill, until brown and soft on the inside. Remove from grill and roughly chop and place in a medium sized bowl. Add the garlic, olive oil, vinegar and basil. Season with salt and pepper to taste. Toss well and set aside.

Place the bread on the grill and toast it until it is browned. Sprinkle with the cheese and grill an additional minute. Place toasted bread on a platter and top with the tomato eggplant mixture.