Eggplant bruschetta

Eggplant Bruschetta


Ingredients for 2 servings
of Eggplant Bruschetta

1 large eggplant,
2 medium tomatoes,
1 tsp. minced garlic,
1 tsp. chopped basil and parsley,
pinch dried oregano,
2 tbsp. extra virgin olive oil,
2 oz. each mozzarella and
Parmesan cheese, grated,
1 cup tomato sauce,
salt and pepper to taste.


1. Cut the eggplant lengthwise in the middle and remove the seeds to form boat shapes.

2. Dice the tomatoes and mix them with the olive oil, herbs and minced garlic.

3. Season the bruschetta mix with salt and pepper, and put some seasoning on the eggplant, too.

4. Fill the eggplant boats with the bruschetta mix and grate some mozzarella cheese on top.

5. Bake in a preheated oven at 375 F until the eggplant is soft.

5. Serve over warm tomato sauce and grate some fresh Parmesan on top.

Alternatively, you can first grill the eggplant boats, then top them with the bruschetta mix, and finish them off in the oven.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

Home Page | Contact | Comments

Eggplant Bruschetta Recipe | Copyright ©