Eggplant Bruschetta without Bread
Updated Apr 07, 2020
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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.
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.
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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 Bruschetta sans Bread
Save This Recipe for Later (You’ll Want It Again)
Get this recipe sent to your inbox, plus a few of our best easy meals
⭐ Most readers end up making this in a few days.
Ingredients
- 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
Instructions
- Slice eggplants into 1/3 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m loving this. It’s so perfect for summer. I can’t wait for my garden to give me eggplant!
Thanks for the great comments, Christine!
This looks like the perfect recipe for summer…can’t wait to start getting eggplant from my CSA! I know just what to do with it now! 🙂
Thanks, Michelle; we hope you give this a try!
This is such a fantastic recipe!!!! A lighter recipe perfect for warmer weather.
Great, great recipe, I just love it!!
Thanks so much, Tara!
What a fabulous idea! I could eat these all day long….
Thanks, Marisa and yes, I’m right there with you re: the all day long thing… 🙂
Normally, I’d say what the heck, Dan, you’re taking away my bread?? But in this case, WOW – I still love you, actually I love you even more now because eggplants are one of my favorite things to incorporate into my cooking. The fact that you breaded them and turned them into glorious bruschetta is even more perfect. Please come over and make these for me! P.S. I love that you made the fresh mozzarella into small bite-size pieces – very cute and very effective! 🙂
Beeta, I would LOVE to come over and make these, or anything else, for you! thanks so much for the kind words, I appreciate hearing from you.
On my second visit to the blog, it looks even better than the first time!!! LOL
Seconds are always encouraged in these parts, Patty!
Oh my goodness ! This looks amazing, Dan !
Thanks so much, Linda!
This is screaming comfort food to me Dan…I love how creative this is. Sharing all around.
Thanks, Sandi; this is close to GF and should be relatively easy to take it all the way!
This is a wonderful treat for a light lunch, an appetizer or I’d eat a few for a complete dinner. Great idea.
Thank you, Patty!