Eggplant Bruschetta

Eggplant Bruschetta


(0 votes) 0 0

You might never have used an eggplant before, but you'll love it after this recipe. Instead of using bread for your bruschetta, use bake eggplant. You'll have a delicious snack ready for lunch, dinner or a gathering.

Shared by
Chicago, IL

Time needed

15 min preparation + 25 min cooking

Serving Size / Yield

4-6 servings


  • 1 tomato, diced
  • 1 Tbs. minced garlic
  • 1 Tbs. olive oil
  • 1 tsp. balsamic vinegar
  • 1 oz. shredded mozzarella cheese
  • 1 tsp. oregano
  • Salt
  • Pepper
  • 1 eggplant, sliced into 1/2-inch thick slices

Our Readers Also Loved


In a small mixing bowl, stir together tomato, garlic, olive oil, balsamic vinegar, mozzarella cheese and oregano. Season with salt and pepper and refrigerate until ready to serve.

Preheat oven to 350 degrees.

Line a sheet pan with aluminum foil. Drizzle with olive oil.

Cut the eggplant in to small, 1/2-inch thick pieces. Place refrigerated mixture on top of eggplants. Place on the foil lined sheet and drizzle with more olive oil on top.

Bake the eggplant slices in the oven for 10 minutes. Flip and bake for an additional 10-15 minutes, or until golden brown and cheese is melted.

Serve warm.

Around The Web