Eggplant "Bruschette"

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 240.5
  • Total Fat: 2.6 g
  • Cholesterol: 7.4 mg
  • Sodium: 363.0 mg
  • Total Carbs: 43.9 g
  • Dietary Fiber: 11.1 g
  • Protein: 10.4 g

View full nutritional breakdown of Eggplant "Bruschette" calories by ingredient
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Number of Servings: 4


    For Eggplant:
    2 Medium Eggplant, cut into 1/2" slices
    1 cup panko breadcrumbs
    1/4 cup shredded parmesan
    2 tablespoons garlic powder
    2 tablespoons onion powder
    2 tablespoons basil
    1 tablespoon rosemary
    1 tablespoon oregano

    For Topping:
    2 cups cherry tomatoes, chopped
    3 cloves garlic, minced
    3/4 cup chopped onion
    2 tablespoons basil
    1 cup shredded mozzarella cheese


Preheat the oven to 350 degrees.

Combine the breadcrumbs, parmesan, garlic and onion powders, basil, rosemary and oregano. Place some of the breadcrumb mixture on a plate or in a shallow bowl. Press the eggplant slices into the breadcrumbs, covering both sides. Gently brush off the excess (you want just a thin coat). Place on a lightly greased cookie sheet. Bake at 350 degrees for 20 minutes, flip, then cook for another ten minutes.
While that is in the oven, combine the chopped tomatoes, minced garlic, onion and basil in a bowl. After the eggplant is done baking, spoon the tomato mixture on each slice. Top evenly with the mozzarella and bake for another five minutes, or until the cheese is golden brown.

Serving Size: Makes four servings

Number of Servings: 4

Recipe submitted by SparkPeople user MGWIFE.

TAGS:  Vegetarian Meals |

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