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Eggplant Bruschetta (Bruschetta alla Melanzana)

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Eggplant Bruschetta (Bruschetta alla Melanzana)

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Rate this recipe 4.4/5 (8 Votes)

Ingredients

  • 3 diced eggplant
  • 3 large diced tomatoes
  • 4-5 LARGE garlics, smashed
  • 2 TBSP chopped Italian parsley
  • Olive oil
  • Grated sharp Italian cheese (optional)

Details

Adapted from anamericaninsicily.com

Preparation

Step 1

Sauté the diced eggplant in a TBSP of olive oil on medium heat for a few minutes. Then add the smashed garlics, lower the heat and continue to sauté for a few more minutes. Add the parsley and tomatoes, cover the pan, and continue to cook until all ingredients are fully sautéed. Turn off the heat, add 2 TBSP olive oil, and let cool. Meanwhile, slice bread and begin toasting each slice…(…since I bake my own bread using my mother in law’s starter, I always save some for bruschetta =) When fully toasted, top each slice with the eggplant mix. When all slices are topped, drizzle additional olive oil. Wait at least 30 minutes before serving for the flavors to fully incorporate. Just before serving, top with any grated sharp Italian cheese of your choice (optional)

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