Calabrian Bruschetta


  • A few small Asian eggplants or 1 larger globe eggplant
  • Extra-virgin olive oil
  • 3 ounces provolone or caciocavallo cheese
  • 6 thick slices country bread
  • 2 garlic cloves
  • 3 red tomatoes, cored and thinly sliced, or the equivalent in cherries, romas and slicers
  • Extra-virgin olive oil


Trim the eggplants and slice them 1/4 inch thick. Arrange the eggplant slices on a lightly-oiled baking sheet and brush them with olive oil. Bake the eggplant slices in a preheated 376°F oven for 10 minutes. Turn the slices over, brush with oil, and cook for another 10 minutes. Remove from the oven and set aside. Using the large side of a four-sided grater (or a potato peeler), grate the cheese into long, thin strips. Grill or lightly toast the bread. Rub with the cut side of the garlic cloves and drizzle with olive oil. Place a few slices of the eggplant on the bruschetta, top with sliced tomatoes, and sprinkle a little shredded cheese over the top. Place the bruschetta under a preheated broiler and broil until the cheese melts. Serve immediately.