Eggplant Crostini

These were so easy to make, and perfectly refreshing! A great starter to any summer meal!

1 eggplant
1/4 C extra-virgin olive oil
Cooking spray
16 slices of baguette
1/2 t. salt, divided
1/2 t. black pepper
2 1/2 T fresh lemon juice, divided
1/4 C non-fat yogurt
1 garlic clove, minced
1 C cherry tomatoes, sliced
2 T fresh mint leaves, shredded
1 ounce Parmigiano-Reggiano cheese, grated

Slice eggplant into 1-inch-thick slices. Brush both sides evenly with one tablespoon of olive oil. Place eggplant in a single layer under the broiler. Broil on high for about 5 minutes on each side, or until eggplant is tender. Remove from broiler and let cool.

Slice baguette into thing slices. Place in a single layer on a broiler rack lined with aluminum foil, coated with cooking spray. Broil for about one minute on each side, or until toasted.

Combine eggplant, 1/4 teaspoon salt, 1 tablespoon lemon juice, yogurt, pepper, and garlic in a food processor. Pulse until coarsely chopped. Spoon a heaping tablespoon of the eggplant mixture onto each bread slice.

Combine tomatoes and mint in a bowl. Drizzle with the remaining 1 1/2 tablespoons of the lemon juice and remaining 1 tablespoon of olive oil. Sprinkle with remaining 1/4 teaspoon salt. Toss to coat evenly. Divide the tomato mixture evenly among the bread slices, then top evenly with the cheese.