Aubergine Tartine

This is a vegetarian open faced sandwich that is topped with creamy cheese, vegetables and balsamic vinegar.  It is simple yet elegant.


1 small Japanese eggplant
2 cloves of garlic
1 red pepper
1/2 c. Sliced onion
3 oz. creamy Brie cheese
1/2 c. Mozzarella cheese
1 c. Arugula
1 T. Balsamic vinegar
1 T. Olive oil
1 baguette

Slice eggplant lengthwise into thin slices.  Cut onion and pepper into slices.  Place eggplant, red pepper, onion, and garlic on a parchment lined cooky sheet.  Sprinkle with olive oil.  Place in a 400 degree onion for 30 minutes.  Cut baguette in half lengthwise.  Spread cheese on both halves.  Top with eggplant, then onion, garlic and peppers.  Sprinkle mozzarella cheese on top.  Bake at 350 degrees for 15 minutes.  Top with arugula and drizzle with balsamic.