Grilled Eggplant Bruschetta

Grilled Eggplant


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This amazing eggplant is grilled until tender. It's brushed with butter giving it a hint of savory flavor.

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Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

6-8 servings


  • 1 large eggplant, peeled
  • 1/3 C. butter
  • 1/2 tsp. garlic salt
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 2 roma tomatoes, diced
  • 2 C. shredded mozzarella
  • olive oil

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Warm grill over medium heat.

Cut eggplant into 3/4-inch thick slices. In a small bowl, mix butter, garlic salt and Italian seasoning. Stir until ingredients are well combined. Brush sliced eggplant with butter mixture, then season with salt anC. d ground pepper.

Add eggplant to grill and cook for 10 minutes or until eggplant has softened. Top them with tomatoes, cheese and sprinkle olive oil on top. Let toast on the grill for a few minutes, until cheese has melted. Serve warm.

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