Rating: 4.5 stars 4.5
106 Ratings
  • 5 star values: 72
  • 4 star values: 25
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0

Looks elegant and very, very tasty.

Recipe Summary

prep:
20 mins
cook:
5 mins
additional:
5 mins
total:
30 mins
Servings:
5
Yield:
4 to 6 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place olive oil and garlic in a large skillet. Fry (stirring occasionally) over a medium heat until the garlic is golden brown; approximately 2 minutes.

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  • Add eggplant and zucchini to the skillet, fry until the eggplant is brown and tender; approximately 5 to 7 minutes.

  • Add the tomato chunks to the skillet, stir the mixture until the tomato becomes a pulp. Mix in salt, oregano, and basil. Stir the entire mixture over the heat for 2 minutes, then remove pan from heat and let the mixture cool.

  • Preheat oven to 325 degrees F (165 degrees C).

  • Slice the bread into 12 (1-inch thick) slices. Distribute garlic powder and butter evenly over the top of each slice. Place the slices directly onto the oven rack (do not use a cookie sheet, the bread will get crisper this way). Let the bread heat for 3 to 5 minutes.

  • Remove the bread from the oven and arrange them on a serving platter. Spread the vegetable mixture over the 12 bread slices, distribute the topping as evenly as you can. Serve immediately.

Nutrition Facts

395 calories; protein 12.8g; carbohydrates 60.7g; fat 12.3g; cholesterol 12.9mg; sodium 1097.7mg. Full Nutrition
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