Roasted Eggplant and Tomato Bruschetta

1. 1

   Cut a French baguette into 36 1/4-inch-thick slices and brush lightly with 1 tablespoon olive oil.

2. 2

   Toast in a 350 oven for about 7 minutes until golden.

3. 3

   Rub the toasts with 2 halved garlic cloves.

4. 4

   Lightly coat 2 large baking sheets with vegetable oil cooking spray.

5. 5

   Slice 1 medium eggplant lengthwise 1/4 inch thick and arrange the slices on 2 baking sheets.

6. 6

   Brush with 2 tablespoons of olive oil and season with salt and pepper.

7. 7

   Roast for about 10 minutes, until softened.

8. 8

   Cut the eggplant into 1/2 -inch dice and transfer to a large bowl.

9. 9

   Add 1 large seeded, diced ( 1/4 inch) tomato, 1 tablespoon fresh lemon juice, 1 tablespoon olive oil and 12 shredded fresh basil leaves.

10. 10

    Season with salt and pepper.

11. 11

    Mound the eggplant-tomato mixture on the garlic-rubbed toasts and serve.

* Per serving · 4 servings · Values may vary.