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Eggplant Bruschetta Recipe

Here’s a memorable take on an all-time classic. Maxine Petersohn tops eggplant slices with chopped tomatoes, fresh basil and cheese before broiling them. "My family thoroughly enjoys them," she pens from Cortez, Florida.
TOTAL TIME: Prep: 10 min. + standing Cook: 5 min. YIELD:8 servings


  • 1 medium eggplant, peeled and cut into 1/4-inch slices
  • 1/2 teaspoon salt
  • 3 medium tomatoes, seeded and chopped
  • 2 tablespoons minced fresh basil
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 2 tablespoons shredded Parmesan cheese


  • 1. Place eggplant slices in a colander over a plate; sprinkle with salt and gently toss. Let stand for 30 minutes. Rinse and drain well. Coat both sides of each slice with cooking spray. Place on a broiler pan. Top eggplant with tomatoes, basil and cheeses. Broil 6 in. from the heat for 5-7 minutes or until eggplant is tender and cheese is melted. Yield: 8 servings.

Nutritional Facts

2 pieces: 68 calories, 3g fat (2g saturated fat), 9mg cholesterol, 242mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Reviews for Eggplant Bruschetta

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littlered1825 User ID: 2605431 134834
Reviewed Sep. 5, 2011

"I enjoyed this recipe, but I did add a few ingredients. Instead of topping the ingredients separate I mixed them together in a bowl and added two green onions, garlic powder, and olive oil. I then topped the egg plant with the mixture. Before putting in the oven I added salt and pepper. I would turn your broiler on the low setting and watch carefully.

My man and I really enjoyed this."

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