• 1 small to medium-size eggplant, long and narrow in shape
  • 1/3 cup extra-virgin olive oil (EVOO)
  • Salt and freshly ground black pepper
  • 4 plum tomatoes, seeded and chopped
  • 2 cloves garlic, grated
  • 12 basil leaves, chopped
  • 1 baguette, fatter in size, cut on a bias into 1/2-inch slices, makes about 10-12 slices
  • 1/2 pound ricotta salata cheese


Serves: 4-6 servings


Preheat grill (or grill pan) to medium-high heat and the broiler to high heat.

Square off the eggplant so it sits flat and cut 1/2-inch-thick slices lengthwise. Season the sliced eggplant with salt and pepper, and brush with EVOO. Place on the hot grill and cook for about 3-4 minutes per side or until completely cooked. Remove from the grill, and let cool before chopping into bite-size pieces.

While the eggplant is cooling, combine tomatoes, garlic, basil, salt and pepper in a small mixing bowl and set aside. Add the chopped eggplant to the tomato mixture.

For the baguette, you want large round slices: Hold your serrated knife on a 45 degree angle and slice, keeping your knife on that angle; just like slicing a flank steak or London broil. Drizzle bread slices with EVOO and season with salt and pepper. Place under the broiler for about 30 seconds on each side. Keep a close eye on it, because if you're like me, you've burned one too many loaves of bread!

Remove the bread from the broiler and top with a spoonful of the tomato eggplant mixture. Sprinkle with ricotta salata cheese on top and serve.