Best Eggplant Bruschetta Recipes

GRILLED EGGPLANT CAPONATA BRUSCHETTA WITH RICOTTA SALATA

Steps:

• Preheat a grill to medium-high heat.
• Brush the tomatoes and eggplant with olive oil and sprinkle with salt and pepper. Grill the eggplant until golden brown and cooked through, about 4 minutes each side. Grill the tomatoes until charred all over, about 8 minutes. Remove the eggplant and tomatoes from the heat and cut into dice.
• Heat 2 tablespoons of the canola oil in a large saute pan. Add the celery and onions and cook until soft, about 5 minutes. Add the eggplant and tomatoes and cook for 3 minutes. Add the olives, vinegar, raisins, capers, sugar, chile flakes, a big splash olive oil, salt and pepper. Bring to a simmer. Cook, uncovered, stirring occasionally, about 10 minutes. Remove the pan from the heat and stir in the basil and parsley and sprinkle with salt and pepper. Transfer the caponata to a bowl and keep at room temperature for at least 30 minutes before serving. The caponata can be made 1 day in advance, covered and refrigerated. Bring the caponata to room temperature before serving.
• Meanwhile, grill the bread on both sides until slightly charred, about 30 seconds each side. Remove the bread from the grill and drizzle with olive oil and sprinkle with salt and pepper. Top each slice of bread with some of the caponata and sprinkle with the ricotta salata. Drizzle the top of each slice of bread with more olive oil and scatter basil on top.

GRILLED EGGPLANT BRUSCHETTA

Steps:

• Place the eggplant in a colander. Sprinkle generously with salt and let stand 30 minutes. (This removes the excess water from the eggplant.) Rinse the eggplant and arrange in a single layer on a paper towel-lined baking sheet. Pat dry. Heat a grill pan or outdoor grill to medium-high heat (see Cook's Note).
• Preheat the oven to 450 degrees F. Brush the eggplant and bread slices with 3 tablespoons olive oil. Sprinkle the eggplant with salt and pepper.
• Line a small rimmed baking sheet with heavy-duty aluminum foil and coat with nonstick cooking spray. Toss the grape tomatoes, vinegar, honey and the remaining tablespoon olive oil on the foil. Bake the tomatoes until they burst, about 6 minutes.
• Meanwhile, grill the eggplant until browned and tender, 3 to 4 minutes on each side. Grill the bread until toasted and grill marks appear, 1 minute on each side. Rub the cut sides of the garlic on the bread. Set aside.
• Transfer the tomatoes to a medium bowl. Coarsely chop the eggplant and add to the tomatoes. Add the chopped basil, then season with salt and pepper.
• Spoon the ricotta onto the grilled bread. Top with the eggplant mixture and garnish with additional basil. Cut the bread in half, if desired.

EGGPLANT BRUSCHETTA

Steps:

• 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.

CHUNKY EGGPLANT BRUSCHETTA

Steps:

• Preheat the oven to 450 degrees F.
• In a large bowl, toss the eggplant with 2 tablespoons olive oil, salt, and pepper. Arrange the eggplant on a half sheet tray lined with parchment paper. Reserve the bowl. Put it in the oven and bake until nicely charred, about 15 to 20 minutes.
• In a large saute pan over medium-high heat, add 2 tablespoons of olive oil. Add the red pepper flakes and the garlic. Cook until the garlic browns, about for 1 to 2 minutes, then add the onion. Cook until onion softens, about 3 to 4 minutes more. Remove from heat and allow to cool.
• Remove the eggplant from the oven and transfer it back to same bowl it was tossed in prior to baking. Add the onion mixture, the olives, capers, and roasted red peppers. Toss to combine. Add the sherry vinegar, fresh parsley and oregano and toss until the ingredients are evenly distributed. Cover and refrigerate for 25 to 30 minutes to cool and marry the flavors.
• In a small bowl, combine the remaining 2 tablespoons of olive oil, salt and pepper, to taste, and the smoky paprika. Spread the oil mixture on both sides of each piece of bread. Heat a grill pan over high heat and toast the bread until grill marks form, flipping once. Remove the eggplant from the refrigerator and spoon about 2 heaping tablespoons on top of each piece of bread. Serve.

CRISPY EGGPLANT BRUSCHETTA

Steps:

• 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.

GRILLED EGGPLANT BRUSCHETTA

Steps:

• Combine eggplant, onion, and garlic. Spread on toasted baguette. Top with olive oil and salt and pepper.

VEGAN EGGPLANT CAPRESE BRUSCHETTA TOASTS

Steps:

• Place textured vegetable protein in a bowl; add 3/4 cup plus 2 tablespoons boiling water and stir. Let stand for 5 to 10 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Place eggplant cutlets on a baking sheet.
• Bake in the preheated oven for 10 minutes. Flip cutlets. Bake until golden brown, 16 to 17 minutes more.
• Preheat grill for medium heat and lightly oil the grate.
• Slice bread into 16 slices approximately 1/2-inch thick. Paint bread with olive oil.
• Cook on the preheated grill until lightly browned, about 3 minutes.
• Place tomatoes in a microwave-safe bowl. Heat in a microwave until slightly softened, about 3 minutes. Drain and discard excess liquid.
• Stir tomatoes, capers, and dehydrated garlic into the rehydrated textured vegetable protein.
• Arrange toasted bread slices on a serving dish. Stack 1 eggplant on each slice of bread; top with a dollop of tomato mixture.

EGGPLANT BRUSCHETTA

Steps:

• In a 1- to 12 inch saute pan, heat the olive oil over medium high heat until smoking. Add the onion and cook until just softened, 6 to 7 minutes. Add the eggplant and cook, stirring frequently, until soft and golden brown, about 7 minutes. Removed from the heat, season with salt and pepper, and allow to cool.
• Meanwhile, preheat the grill or broiler.
• Toast the bread on the grill or under the broiler until golden brown on both sides.
• Stir the parsley into the eggplant mixture, spoon the mixture onto the toasts, and serve.

EGGPLANT BRUSCHETTA WITH PITA CHIPS

Steps:

• Preheat oven to 400 degrees F.
• Cut flatbreads into 8 wedges. Place wedges into a large bowl and drizzle with 4 tablespoons olive oil. Sprinkle with black pepper and toss to coat. Place on an ungreased baking sheet and lightly top with feta cheese. Bake for 5 to 8 minutes. Remove from oven and set aside.
• Preheat grill to medium-high heat.
• Brush eggplant with 4 tablespoons extra-virgin olive oil and season with salt and pepper.
• Place on grill and cook for 2 minutes on each side or until tender. Remove from grill and dice. Add the eggplant to a bowl, stir in remaining ingredients, including 4 tablespoons of olive oil, and toss to combine. Serve with toasted pita chips.

BRUSCHETTA WITH EGGPLANT AND PEPPERS

Steps:

• Preheat the broiler.
• Heat oil in saute pan over medium heat, until smoking. Add onion and cook until soft, about 10 minutes. Add the eggplant. Stir regularly until soft. Add peppers and cook until soft. Add the vinegar. Remove from heat and cool. Add basil, and season with salt and pepper.
• Rub bread with garlic cloves and olive oil. Toast bread on both sides in a preheated 400-degree oven for about 10 to 15 minutes. Top with heap of eggplant mixture.

EGGPLANT WITH TOMATOES AND MINT BRUSCHETTA

Steps:

• Mix tomatoes, eggplant, onion, mint, basil, and garlic powder in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until liquid has evaporated, about 45 minutes, stirring occasionally. Remove from heat and cool to room temperature.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
• Toast bread slices in the preheated oven until crisp, about 3 minutes per side. Let cool slightly.
• Spoon tomato mixture onto each toasted bread slice; sprinkle with goat cheese.
• Broil in the preheated oven until goat cheese is lightly browned, about 4 minutes.

SALTED EGGPLANT CHIPS WITH BRUSCHETTA SPREAD

Steps:

• Preheat an oven to 475 degrees F (245 degrees C). Line a baking sheet with aluminum foil.
• Place sliced eggplant between paper towels and lightly press out the excess moisture. Arrange eggplant slices on prepared baking sheet. Sprinkle slices with Diamond Crystal® Kosher Salt and oregano, and drizzle with olive oil.
• Bake until slices are browned and crisp, 13 to 15 minutes.
• Mix cream cheese, sundried tomatoes, olive oil, garlic, chopped roma tomato, and basil together in a bowl. Season with Diamond Crystal® Kosher Salt and ground black pepper. Add more olive for a thinner spread, if necessary.
• Top the eggplant slices with some of the spread. Serve immediately to maintain the eggplant crispiness.

EGGPLANT AND MINT BRUSCHETTA

Steps:

• Preheat oven to 450 degrees. Divide eggplant, onion, tomatoes, and 2 tablespoons oil between two rimmed baking sheets. Season with salt and pepper; toss to combine. Roast until eggplant is tender, 25 to 30 minutes; let cool to room temperature.
• Meanwhile, place bread on another baking sheet, and brush with 1 tablespoon oil. Sprinkle with salt and pepper; bake until golden, 4 to 6 minutes.
• Transfer eggplant mixture to a medium bowl. Add mint; toss with remaining tablespoon oil and lemon juice. Divide eggplant mixture among bread slices, top with feta, and serve.

EGGPLANT CAPONATA AND GOAT CHEESE BRUSCHETTA

Steps:

• To make the caponata: In a heavy skillet, heat 2 tablespoons of the oil over moderately-high heat until hot but not smoking. Cook the eggplant, stirring, until it is tender, about 5 minutes. Transfer the eggplant to a bowl. Add the remaining 2 tablespoons oil to the skillet and cook the onion and celery over moderate heat, stirring, for 5 minutes. Add the rest of the caponata ingredients except the parsley and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender. Transfer it to the bowl with the eggplant. Let the caponata cool and chill it, covered, for at least one hour. Stir in the parsley and season with salt and pepper. To make the bruschetta: Brush each slice of bread on one side with oil. Grill or broil the bread, on oiled side only, until slightly charred. In a small bowl, mix the softened goat cheese and just enough milk or cream to make it easier to spread. Spread some goat cheese on each slice of toast and top with caponata.

EGGPLANT PARMESAN BRUSCHETTA

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Slice 1 Japanese eggplant into 1/2-inch-thick rounds and toss with olive oil, salt and pepper. Spread on a baking sheet and roast about 12 minutes at 425 degrees F. Top the toast rounds with sliced mozzarella, the roasted eggplant and some marinara sauce; sprinkle with parmesan. Bake until the cheese melts.

EGGPLANT (AUBERGINE) BRUSCHETTA

Steps:

• Place eggplant slices in a colander over a plate; sprinkle with salt and gently toss.
• Let stand about 30 minutes. Rinse and drain well.
• Coat both sides of each slice with nonstick cooking spray.
• Place on a broiler pan.
• Top eggplant with tomatoes, basil and cheeses.
• Broil until eggplant is tender and cheese is golden and bubbly.

EGGPLANT BRUSCHETTA

Steps:

• 1. Dice garlic, tomatoes, and onion.
• 2. Mix together and add 2 teaspoons of basil.
• 3. Coat a pan with olive oil, and pour the mixture on the pan.
• 4. Occasionally mix. Once all of the tomato juice evaporates, pour into a bowl and let cool off.
• 5. Slice eggplant into about half inch pieces.
• 6. Lightly coat the eggplant with olive oil in order that the breadcrumbs stick.
• 7. Pour 1 cup of breadcrumbs into a bowl and put the eggplant in, making sure the breadcrumbs stick. (If you need more breadcrumbs, add 1/2 a cup).
• 8. Lightly coat the frying pan with olive oil, and put the eggplant in for no more than 3 minutes. Once the eggplant on the side down begins to brown flip over and let the other side cook until beginning to get golden brown.
• 9. Put the eggplant on a plate and serve with the tomato mixture on top.

BRUSCHETTA WITH GRILLED EGGPLANT

Steps:

• Trim ends and slice eggplant into 1/2" thick slices. Sprinkle slices lightly with salt, allow to drain on paper towels for 30 mins. Rinse lightly, pat dry.
• Meanwhile, char red pepper over red-hot coals till blackened all over. Place pepper in closed brown paper bag for 10 mins. Remove and scrape off blackened skin with dull knife. Don't rinse. Stem and seed pepper and slice into 1" long slivers.
• Brush eggplant slices lightly with some of the oil. Grill slices over med-hot coals till browned and tender, about 4 mins/side.
• Chop cooked eggplant and mix in peppers, garlic, 1 T of oil, vinegar, parsley. Add salt and fresh pepper and set aside till ready to use.
• Slice bread into 1/3" thick slices. Pour remaining olive oil onto a plate. Grill bread on both sides till browned. Dip one side quickly in olive oil. Spread spoonful of eggplant mixture on toasted bread and sprinkle a few capers on top. Serve immediately.

ZUCCHINI & EGGPLANT BRUSCHETTA BOATS

Steps:

• Heat greased grill to medium heat.
• Toss tomatoes with 2 Tbsp. dressing.
• Cut zucchini and eggplants lengthwise in half; brush evenly with 2 Tbsp. of the remaining dressing. Grill, cut sides up, 12 min. or until tender, turning and brushing with remaining dressing after 6 min. Turn cut-sides up. Top with cheese; grill 1 min. or until melted. Transfer to platter.
• Add basil to tomato mixture; mix lightly. Spoon over grilled vegetables; cut in half.

EGGPLANT WITH TOMATOES AND MINT BRUSCHETTA

Steps:

• Mix tomatoes, eggplant, onion, mint, basil, and garlic powder in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until liquid has evaporated, about 45 minutes, stirring occasionally. Remove from heat and cool to room temperature.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
• Toast bread slices in the preheated oven until crisp, about 3 minutes per side. Let cool slightly.
• Spoon tomato mixture onto each toasted bread slice; sprinkle with goat cheese.
• Broil in the preheated oven until goat cheese is lightly browned, about 4 minutes.