This is an adaptation of a few recipes I found.  This is like a Bruschetta but using eggplant as the base.   I made this for a party that was featured in Birmingham Home and Garden.  Here is the feature including a photo of the appetizers served at the party. 

Eggplant Blanco

2 White Eggplant, cut in ¾ inch round slices
2 tablespoons good olive oil

1 white onion, chopped
1 tablespoon chopped garlic (3 cloves)

1 bunch of parsley, chopped

8 fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter

In a skillet, heat the olive oil and sauté onion for 10 mins until caramelized.  Add the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the parsley, fresh basil leaves, the salt, and pepper to the pan, toss it with the garlic and oil, and cook it for 5 minutes. Set mixture aside.

In the skillet, heat the olive oil, and saute eggplant 4-5 mins on each side. 

Top the eggplant with the caramalized mixture.  Add a sprinkling of sea or kosher salt. Serve hot.





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