Eggplant Bruschetta

Lindsay Wess


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


★★★★★ 1 vote

25 Min
5 Min


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

How to Make Eggplant Bruschetta


  • 1Dice garlic, tomatoes, and onion.
  • 2Mix together and add 2 teaspoons of basil.
  • 3Coat a pan with olive oil, and pour the mixture on the pan.
  • 4Occasionally mix. Once all of the tomato juice evaporates, pour into a bowl and let cool off.
  • 5Slice eggplant into about half inch pieces.
  • 6Lightly coat the eggplant with olive oil in order that the breadcrumbs stick.
  • 7Pour 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).
  • 8Lightly 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.
  • 9Put the eggplant on a plate and serve with the tomato mixture on top.

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About Eggplant Bruschetta

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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