Roasted Eggplant, Ricotta & Tomato Crostini

Since reading Eating on the Wild Side, I’ve been trying to fill my grocery basket with more nutrient-rich purple vegetables and to roast them to get the most nutrition out of them. Deep purple eggplant is rich in a number of vitamins, fiber, and antioxidants that fight disease and even help lower bad cholesterol. I love the almost-melted texture of roasted eggplant, and here its softness complements crunchy toasted bread, a pillowy layer of cheese, and a sprinkling of sliced tomatoes and parsley.