This Eggplant Bruschetta uses slices of fresh eggplant as a base, instead of bread. Every bite is a celebration of summer, featuring fresh basil, oven-roasted tomatoes, and eggplant, topped by some bits of fresh mozzarella cheese. Low both in carbs and effort, this crispy treat from the oven can be made for any season.©Platter Talk
Why we love this
- It takes just a Few Ingredients.
- It’s a Bright and Colorful taste of Summer, good for any season.
- It’s Low in Carbs and High in Flavor.
This eggplant bruschetta is a snap to put together, using standard breading procedure with flour, an egg wash, and some breadcrumbs, it provides a lighter alternative to traditional bread-based bruschetta,©Platter Talk
Farmer’s markets all over the country are about to open for the season, this tasty snack or appetizer is a great way to use some of summer’s fresh produce.Check out a few of our other great tasting recipes of rummer.
“Every bite is a celebration of summer”
If you happen to be in America’s heartland over the summer, here are seven farmer’s markets that you’ll want to visit.
Have a favorite eggplant dish? We would love to hear from you. In the mean time, this eggplant bruschetta is one that you’ll enjoy this summer, this fall, next winter and spring. You get the picture; now get the eggplant. Happy summer, all year ’round! -Dan
Eggplant Buschetta sans Bread
- 2 medium size eggplants
- 4 oz. cherry tomatoes halved
- 4 oz. fresh mozzarella cheese small pieces
- 3-4 fresh basil leaves coarse chop
- 1 cup flour
- 2 eggs beaten
- 1 cup breadcrumbs
- 1 cup vegetable oil
- Kosher salt to drain eggplant and to flavor
- Slice eggplants into ⅓ inch slices, sprinkle with kosher salt and place in colander in sink to drain for 30 minutes.
- Heat oil in large skillet on medium high heat.
- Preheat oven to 350 degrees F.
- Gently rinse salt from eggplant slices with warm water, and very important: pat dry with paper towel.
- Dredge eggplant in flour, eggs, and breadcrumbs using standard breading procedure.
- Satuée eggplant slices in hot oil, about 3 minutes per side until lightly brown, remove from pan and allow to drain on paper grocery bag.
- Place sautéed eggplant on baking sheet, top with mozzarella pieces and tomatoes and bake for about 20, until brown and crispy on outside.
- Remove from oven and sprinkle with chopped basil, sprinkle with salt and serve immediately.