- 2 tablespoons oil
- 1 small eggplant, cut into 1/2 inch slices
- 1 large 12x12 inch focaccia
- 4 tablespoons tomato paste
- 1 small onion, finely sliced
- 1 small red pepper, cut into thin strips
- 1 tablespoons chopped fresh cilantro leaves
- 1/2 cup grated cheddar cheese
- 3 tablespoons shredded parmesan cheese
- Heat the oil in a large flying pan. Cook the eggplant slices for 2 minutes or until soft and just golden. drain on paper towels.
- Cut the focaccia into four squares, then in half horizontally. Toast each side until golden and spread with tomato paste.
- Layer the eggplant, onion, red pepper, fresh coriander and the combined cheese on each square. Place under a moderately hot grill for 2-3 minutes or until cheese has melted.
Serve immediately.
- Preparation Time: 30 minutes
- Yields: 4 servings
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