Eggplant "Bruschetta"

Sometimes when I try to create something new it doesn't quite work out.  Sometimes it does but it doesn't quite make it to "Man-Approved" status.  Unfortunately, this was one of those creations.  I thought it was pretty tasty, but the husband wasn't as big of a fan.  He had never had eggplant before and didn't really like the texture of it.  But he thought the breading/toppings would be good on chicken.  I thought I'd put this up for you guys, in case your husbands do like eggplant.  Let me know if you try it and it meets approval from your guys (or roommates, friends, whatever).

Ingredients

For Eggplant:
2 Medium Eggplant, cut into 1/2" slices
1 cup panko breadcrumbs
1/4 cup shredded parmesan
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons basil
1 tablespoon rosemary
1 tablespoon oregano

For Topping:
2 cups cherry tomatoes, chopped
3 cloves garlic, minced
3/4 cup chopped onion
2 tablespoons basil
1 cup shredded mozzarella cheese

Directions

Preheat the oven to 350 degrees.

Combine the breadcrumbs, parmesan, garlic and onion powders, basil, rosemary and oregano. Place some of the breadcrumb mixture on a plate or in a shallow bowl. Press the eggplant slices into the breadcrumbs, covering both sides. Gently brush off the excess (you want just a thin coat). Place on a lightly greased cookie sheet. Bake at 350 degrees for 20 minutes, flip, then cook for another ten minutes.
While that is in the oven, combine the chopped tomatoes, minced garlic, onion and basil in a bowl. After the eggplant is done baking, spoon the tomato mixture on each slice. Top evenly with the mozzarella and bake for another five minutes, or until the cheese is golden brown.
 
Nutritional Info
• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 240.5
• Total Fat: 2.6 g
• Cholesterol: 7.4 mg
• Sodium: 363.0 mg
• Total Carbs: 43.9 g
• Dietary Fiber: 11.1 g
• Protein: 10.4 g