Roasted Eggplant and Sundried Tomato Crostini

• 1 medium eggplant
• 6 Sundried tomatoes in olive oil, cut into very small pieces
• 3 cloves of garlic, minced
• 1/4 bunch chopped Italian parsley
• 3-4 oz extra virgin olive oil
• zest of 1 lemon
• salt and fresh ground black pepper to taste
• Crumbled Farmers Cheese (The amount is up to you!!)
• A loaf of good French bread

Instructions

Split the eggplant in half and score the flesh in a diamond pattern. Sprinkle cut side with salt and place eggplant in a preheated 350 degree oven, flesh side down, for 30 minutes. When the eggplant is soft to the touch, remove from the oven and let cool. Scoop eggplant into a food processor and add tomatoes, garlic, parsley, and lemon zest. Puree the mixture slowly, adding the olive oil. Remove from the food processor and season with salt and pepper. Slice French bread approx. 1/2" thick and toast. Spread the eggplant and tomato mixture on slices of toasted bread, and sprinkle with Farmers Cheese. Bake an additional 5 minutes in a 350 degree oven for a great hors' d'oeuvre, or use the spread as a condiment for your favorite roast turkey sandwich

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