Eggplant Parmesan Bruschetta

Yields 36-42 pieces


3 eggplants, thinly sliced

2 cups Parmesan cheese, grated

3 eggs, scrambled

1 cup of milk

1 tbsp Chalice Spice Organic Chefs seasoning


1. Slice eggplant about ¼ inch in thickness (approximately 12-14 slices per eggplant)

2. In a bowl whisk eggs, milk and Chefs seasoning

3. In a separate bowl place grated Parmesan cheese

4. Dip one slice of eggplant into the egg mixture then immediately into the Parmesan cheese

5. Place the coated eggplant slice onto parchment paper on the baking sheet

6. Repeat until all eggplant slices are coated

7. Bake at 350 for approximately 12-15 minutes

8. Optional: top each slice with a dash of course Himalayan salt after cooking

9. Serve warm or cold

Tomato Topping

4 Romano tomatoes, diced

4 garlic cloves, minced

1 tsp herbs of Provence

2 tsp Himalayan salt

Mix ingredients together.