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Eggplant Bruschetta sans Bread
Glutten free bruschetta with eggplant.
Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
Course:
Appetizer
Cuisine:
Summer
Servings:
4
servings
Calories:
446
kcal
Author:
Dan from Platter Talk
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
Calories:
446
kcal
|
Carbohydrates:
58
g
|
Protein:
18
g
|
Fat:
16
g
|
Saturated Fat:
9
g
|
Cholesterol:
104
mg
|
Sodium:
414
mg
|
Potassium:
724
mg
|
Fiber:
9
g
|
Sugar:
10
g
|
Vitamin A:
520
IU
|
Vitamin C:
11.5
mg
|
Calcium:
233
mg
|
Iron:
4
mg