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Crispy Eggplant Bruschetta

One word describes this summer appetizer..."wonderful"! The crispy exterior of the tender eggplant slices and the robust taste of tomato and basil topping create a dynamic flavor duo. It's delicious served chilled or at room temperature.
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    1 dozen


  • 2 eggs, beaten
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 large eggplant, peeled and cut into 1/2-inch slices
  • 1/3 cup olive oil
  • 4 medium tomatoes, finely chopped
  • 1/4 cup finely chopped red onion
  • 1/2 cup minced fresh basil
  • 8 ounces fresh mozzarella cheese, cut into 1/4-inch slices
  • 1/2 cup balsamic vinaigrette


  • Place eggs in a shallow bowl. In a separate shallow bowl, combine the flour, salt and pepper. In another bowl, combine bread crumbs and Parmesan cheese. Dip eggplant in the flour mixture, eggs, then bread crumb mixture.
  • In a large skillet, cook eggplant in batches in oil for 4-5 minutes on each side or until tender. Drain on paper towels.
  • In a small bowl, combine the tomatoes, onion and basil. Top each eggplant slice with mozzarella cheese and tomato mixture. Drizzle with vinaigrette.
Nutrition Facts
1 each: 204 calories, 13g fat (4g saturated fat), 51mg cholesterol, 267mg sodium, 15g carbohydrate (5g sugars, 3g fiber), 7g protein.

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  • Kszesnat
    Aug 31, 2013

    This is delicious!