Total Calories: 233
1 Place a rack in the center of the oven. Preheat the oven to 375° F. Place the eggplant on a baking sheet and pierce the skin with a fork two or three times to allow steam to escape. Bake 60 minutes or until soft. Let cool slightly.
2 Remove the eggplant from the oven. Let cool a little, then remove the eggplant stem and cut the eggplant in half lengthwise. Place it in a colander to drain and cool completely.
3 Scoop out the eggplant flesh and discard the skin. Mash it to a paste with a fork or masher or puree it in a food processor. Add salt and pepper to taste.
4 Combine the tomato with the basil and oil, and add a little salt and pepper.
5 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler. Toast the bread on one side until golden brown, about 2 minutes. Turn the bread and toast the other side, about 2 minutes. Rub the slices with the garlic. Spread the toast with the eggplant puree. Top with the chopped tomato mixture and the ricotta salata. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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