1 small eggplant
8-10 fresh basil leaves
¼ lbs grated mozzarella
Italian loaf bread
olive oil
salt & pepper


Preheat oven to 350.
Take Italian loaf bread and cut into ¼ inch or larger slices lie on sheet pan drizzle with olive oil.
Put in oven for 5-7 minutes until they start to crisp and become lightly brown.
Set aside.
Cut ends off of eggplant then chop into small ¼ inch cubes.
Heat sauté pan add 2 tablespoons of oil and eggplant.
If eggplant absorbs all of the oil add more as needed.
Allow to cook until eggplant starts to soften.
Meanwhile chop sun dried tomato into small dice add to sauté pan and let cook with eggplant until they start to soften remove from heat and allow to cool.
Put eggplant mixture into mixing bowl.
Wash and chop basil leaves, fold basil leaves into eggplant mixture, drizzle with olive oil, add salt and pepper taste.
Set crostini on a flat surface top with the pepper to taste.
Set crostini on a flat surface top with the eggplant mixture then the mozzarella cheese.
Enjoy as is, or put on sheet pan in a preheated oven for 3-5 minutes.