Crostini With Savory Roasted Eggplant Makes 24 crostini
Prep Time 20 Minutes
Cook Time 25 Minutes

Crostini With Savory Roasted Eggplant


  • 1 small eggplant, peeled and sliced
  • 3 Tbsp. Bertolli® Classico™ Olive Oil, divided
  • 1/2 cup Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
  • 1/4 cup roasted red peppers, drained and chopped
  • 1 tsp. small capers, rinsed and drained
  • Salt and freshly ground black pepper to taste
  • 1 clove garlic
  • 1 loaf (about 12 in.) Italian or French bread, cut into 1/2-inch slices (about 24)
  • 2 tsp. fresh oregano leaves, finely chopped, or 1/2 tsp. dried oregano leaves, crushed


  1. Preheat oven to 425°.
  2. Arrange eggplant on lightly greased baking sheet; brush with 1 tablespoon Olive Oil. Bake eggplant, turning once, 20 minutes or until tender; cool slightly. Decrease heat to 400°.
  3. Coarsely chop eggplant, then combine with Sauce, red peppers, capers, salt and black pepper.
  4. Using a fork to hold garlic, rub 1 side of bread slices with garlic, then brush with remaining Olive Oil and sprinkle with oregano. Arrange bread slices on baking sheet and bake 5 minutes or until lightly golden. To serve, top with eggplant mixture.

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