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Dinner Bruschetta with Eggplant Ragu

Dinner Bruschetta with Eggplant Ragu
Makes: 4  servings Prep 10 mins Cook 51 mins

Ingredients

  • Nonstick cooking spray
  • 1 1 pound  eggplant, peeled and cut into 3/4-inch pieces
  • 1 tablespoon  olive oil
  • 1 cup  chopped onion
  • 4 cloves garlic, minced
  • 1 28 ounce can diced tomatoes
  • 1 15 ounce can cannellini beans, drained and rinsed
  • 1/4 teaspoon  dried oregano
  • 1/4 teaspoon  dried thyme
  • 1/4 teaspoon  salt
  • 1/8 teaspoon  black pepper
  • 1/2 cup  basil leaves, thinly sliced
  • 4 slices 2-inch sourdough or French bread
  • 1 cup  shredded reduced-fat mozzarella
  • 2 tablespoons  grated Parmesan

Directions

1. Preheat the oven to 450 degrees F. Coat a baking pan with the cooking spray. Place the eggplant in pan in a single layer; coat with cooking spray and roast until tender, 25 to 28 minutes.

2. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook 5 minutes or until soft, stirring occasionally. Add roasted eggplant and the tomatoes, beans, oregano, thyme, salt and black pepper; cook 20 minutes; stir occasionally. Remove from heat and stir in the basil.

3. Mist a baking sheet with cooking spray and place the bread on it. Top bread with 1/2 cup of the mozzarella and put it in the 450-degree oven until cheese is melted, about 5 minutes. Remove toasted bread slices from oven and divide three quarters of the eggplant topping among them. Top bread with remaining mozzarella and the Parmesan; cook 2 to 3 minutes more or until cheese is melted. Serve with remaining topping spooned around the bruschetti.

From FitnessMagazine.com