Egg Plant Bruschetta Rsc

Ready, set, cook! reynolds wrap contest entry. this is a twist on traditional bruschetta. my family and i eat low carb and we love eggplant and this just came from the love of tomatoes and basil. we have also topped zucchini and added meat to this mixture as well. baking the eggplant on the grill or in the oven makes for a lighter dish. Hope you like it!!

Steps

Fry chopped bacon in a medium pan until crisp.

Drain bacon on a paper towel lined plate and set aside.

Chop basil and tomatoes and set aside.

To a medium mixing bowl add the cream cheese and microwave on high for 20 seconds to soften.

Add bacon , tomatoes basil and cheese to cream cheese mixture.

Add salt and pepper to taste.

At this point i would add crushed red peppers as we like it spicy.

You can also add chopped sauted jalapenos if you like also.

Set this mixture aside.

Slice eggplant to make circles about inch thick.

At this point i will cut the skin off mine but if you like the skin you can leave it on.

Mix egg and ranch is a separate bowl and put panko in another.

Dip eggplant in egg mixture then in panko and place on a separate dish.

Once you have dipped all the eggplant you are ready to cook.

I like to put mine on the grill with a reynolds wrap and parchment lined sheet.

Spread out a large piece of foil and then a little bit smaller piece of parchment.

Fold o.

Ingredients

eggplant, grape tomatoes, cream cheese, bacon, basil, monterey jack cheese, crushed red pepper flakes, eggs, ranch dressing, panko breadcrumbs, salt and pepper, reynolds wrap foil