Eggplant Bruschetta makes a great tasting appetizer!

Eggplant Bruschetta

Ingredients

1 eggplant, cut into 1-inch cubes
1 medium red onion, quartered lengthwise, layers separated
4 plum tomatoes, halved lengthwise, seeded, and slivered
4 tablespoons olive oil
Coarse salt and ground pepper
4 slices crusty bread, 1/4 inch thick
1 tablespoon fresh lemon juice
4 oz feta cheese, crumbled

Directions

~Preheat oven to 450°.

~Divide eggplant, onion, tomatoes, and 2 tablespoons oil between two rimmed baking sheets. Season with salt and pepper; toss to combine. Roast until eggplant is tender, 25 to 30 minutes; let cool to room temperature.

~Meanwhile, place bread on another baking sheet, and brush with 1 tablespoon oil. Sprinkle with salt and pepper; bake until golden, 4 to 6 minutes.

~Transfer eggplant mixture to a medium bowl; toss with remaining tablespoon oil and lemon juice.

~Divide eggplant mixture among bread slices, top with feta, and serve.