Eggplant Bruschetta

🍆Eggplant 🍆 Bruschetta is an easy side dish that will be on repeat in your home all summer long. It’s delicious and easy to make. I can actually make a meal out of it❤️ 🍆. 

I hope you will try it. 

Eggplant Bruschetta

(Serves 6- 8 as a side dish)


1.5 lbs. Eggplant, I used Sicilian Eggplant slice into  ⅜ of inch thick circles 

1/2 Cup Olive Oil

12 oz. Cherry Tomatoes, diced

¼ Cup Italian Style Bread Crumbs, the recipe is in my cookbook and on my website or you can use store bought) 

¼ Pecorino Romano

¼ tsp. Salt

⅛ tsp. Black Pepper

10 Fresh Basil Leaves, chopped


Preheat the oven to 375°. Line a large baking sheet with parchment paper. 

Brush the eggplant on both sides with olive oil. You will probably use around a quarter cup of olive oil for this. 

Place the eggplant in the oven and after 20 minutes, flip them to the other side and get them back in the oven for another 10 minutes until they’re completely cooked through.

In the meantime, in a bowl, toss the tomatoes with the breadcrumbs, olive oil, salt and pepper.

Then add the Pecorino, and basil and combine. 

Top each piece of eggplant with the bread mixture and get it back in the oven for about 15 minutes until the breadcrumbs are nice and crispy

and the tomatoes are soft. 


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