- Jarred prepared bruschetta sauce (We recommend Bruschetta with Olives & Capers)
- Shaved Parmesan for serving
Slice eggplant into 1 inch discs. Salt on both sides and place on a paper towel to drain for 30 minutes. Heat grill or grill pan. Pat eggplant dry and brush both sides with oil. Grill 1-2 minutes per side, or until dark grill marks form. Top with bruschetta sauce and shaved Parmesan.