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Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat grill or broiler.

Brush each eggplant slice generously with olive oil and sprinkle generously with salt.

Place the slices on the preheated grill. Cook on both sides until the eggplant is soft and pliable and has a nice char. Remove from grill and let cool. When the eggplant is cool enough to handle, coarsely chop and reserve in a large mixing bowl. Add the ricotta, vinegar, oregano, Parmigiano and crushed red pepper and stir to combine. Season with salt and reserve.

While the grill is still hot, grill the slices of bread on each side. When the bread comes off the grill rub each piece with a raw garlic clove and brush lightly with olive oil.

Top each piece of bread with the grilled eggplant mixture.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

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