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eggplant bruschetta

★★★★★ 1
a recipe by
Lindsay Wess
Los Angeles, CA

This recipe if great for those who love a simple recipe with 7 ingredients or less!

★★★★★ 1
serves 6
prep time 25 Min
cook time 5 Min

Ingredients For eggplant bruschetta

  • 3
    mini eggplants
  • 2
    regular tomatoes
  • 1 1/2 c
    italian breadcrumbs
  • 1 c
    olive oil
  • 3
    cloves of garlic
  • 1/2
  • 2 tsp

How To Make eggplant bruschetta

  • 1
    Dice garlic, tomatoes, and onion.
  • 2
    Mix together and add 2 teaspoons of basil.
  • 3
    Coat a pan with olive oil, and pour the mixture on the pan.
  • 4
    Occasionally mix. Once all of the tomato juice evaporates, pour into a bowl and let cool off.
  • 5
    Slice eggplant into about half inch pieces.
  • 6
    Lightly coat the eggplant with olive oil in order that the breadcrumbs stick.
  • 7
    Pour 1 cup of breadcrumbs into a bowl and put the eggplant in, making sure the breadcrumbs stick. (If you need more breadcrumbs, add 1/2 a cup).
  • 8
    Lightly coat the frying pan with olive oil, and put the eggplant in for no more than 3 minutes. Once the eggplant on the side down begins to brown flip over and let the other side cook until beginning to get golden brown.
  • 9
    Put the eggplant on a plate and serve with the tomato mixture on top.

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