Roasted Eggplant Bruschetta

Place the diced eggplant on the prepared baking sheet. Season with salt and pepper, to taste (I use about ¼ teaspoon each). Use your hands or tongs to coat the eggplant in oil and seasonings. Spread the eggplant cubes into a single layer.

Roast at 400F for 20 minutes, or until the eggplant is caramelized and lightly browned on the bottom and cooked to your liking. Allow the eggplant to cool. You'll need the oven again soon, so don't turn it off.

Dice the tomatoes: While the eggplant is roasting, dice your tomatoes into small ½-inch pieces. Place the tomatoes over a colander and season with about ¼ teaspoon salt. Stir and let the extra juices drip out. Don't skip this draining step, otherwise you'll have watery bruschetta.

Prepare the bruschetta: In a large bowl, combine the roasted eggplant, drained tomatoes, minced garlic, sliced basil, and grated Parmesan. Add a tablespoon of olive oil and stir. Give it a taste and see if it needs additional salt.

Toast the baguette: Set the oven to "broil."

Remove the used parchment paper and place the sliced baguettes on your baking sheet. Spray or brush lightly with avocado oil. Broil for 1-2 minutes, or until the toasts are golden brown and toasted to your liking. Keep an eye on the toasts to make sure they don't burn.

Serve and enjoy! Add a spoonful of the tomato eggplant bruschetta to each toast to serve.