Garlic Parmesan Eggplant Crostini epicurestable.com - Adrian Rodriguez August 1, 2016 Appetizers / Starters, Lunch, Open-Faced Sandwiches, Recipes No Comments Garlic Parmesan Eggplant Crostini This makes a simple and healthful lunch or snack. You could also serve the eggplant purÃ©e as a dip and eat it with chips or sliced vegetables. Ingredients Parmigiano Reggiano Onion Garlic White wine Lemon Olive oil Eggplant Butter Basil Salt (to taste) Pepper (to taste) Directions Start by sautÃ©ing minced onion and garlic (be generous with the garlic) in olive oil until the onions become translucent. Next, add pealed and chopped eggplant, season with salt and pepper, and cook covered until the eggplant has softened. Once the eggplant has cooked, transfer everything to a food processor and purÃ©e everything with a couple of knobs of butter, grated parmesan cheese, basil, salt, and pepper. Add the juice of 1/2 to 1 lemon, then blend it until it’s smooth. When it’s done, serve it warm or refrigerate it and serve it cold (it’s great both ways). Dish and Photo by Adrian Rodriguez Tags:Bruschetta, Crostini, Eggplant, Vegetarian Related Content Potato Crostini with Scrambled Egg and Chorizo Egg Cheese and Tomato Sandwich on a Homemade Kaiser Roll Lemon and Rosemary Chicken Scaloppine Spinach Pineapple and Banana Smoothie Add a Comment Cancel replyYou must be logged in to post a comment.