Recipe courtesy of Food Network Kitchen

Eggplant Crostini

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  • Total: 2 hr
  • Active: 15 min
  • Yield: 6
Garlicky mashed eggplant is mixed with cheese and lemon juice for a tasty spread for grilled bread.



  1. Preheat the oven to 350 degrees F.
  2. Place the eggplant and garlic on a baking sheet and roast until tender, about 45 minutes. Let cool. Halve the eggplants and scrape the flesh into a bowl; discard the peel.
  3. Squeeze the softened garlic cloves into the bowl. Stir in the ricotta, Parmesan, lemon zest, lemon juice and oregano. Season with salt and pepper. Spread on grilled bread and serve.