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    Home » Starters

    Eggplant Bruschetta

    Published: Jul 16, 2022 · by Nico

    Jump to Recipe

    Eggplant bruschetta is a delicious appetizer or light dinner made with tender diced eggplant cooked with a few simple ingredients and fresh herbs and served on crunchy bread.

    We'll show you seven delicious toppings with a pleasant Mediterranean flavor, so you have plenty of ideas to choose from.

    eggplant bruschetta
    On this page:
    • Ingredients
    • Instructions
    • Serving suggestions
    • Variations
    • Storage
    • More Eggplant Recipes
    • More Bruschetta Toppings
    • Recipe

    Check out our Best Eggplant Recipes

    Eggplant bruschetta is a popular way of eating eggplant in Italy, especially during the summer and early autumn, when there are plenty of eggplants around.

    Bruschetta is mainly served as an appetizer, but many people also eat it for dinner, topped with different vegetables and leftovers from their lunch, served with a salad on the side.

    Here we'll show you seven different ways of preparing eggplant and using it as a bruschetta topping.

    They are all well-tested, popular, and beloved Mediterranean recipes. They are:

    • Italian sautéed eggplant with tomatoes
    • Sweet and sour eggplant
    • Moroccan Zaalouk
    • Middle Eastern Baba Ganoush
    • Sicilian Caponata
    • Oven-roasted eggplant and Air-fried eggplant
    • Grilled eggplant

    Pick one or more, and let us know which one is your favorite in the comments below.

    Italian eggplant bruschetta

    Ingredients

    ingredients for bruschetta with eggplant topping

    Bread

    Pick a bread loaf that you can slice yourself to make ½ inch (1.5cm) thick bread slices. Sourdough bread is best. Alternatively, a rustic Italian bread loaf is also great. Choose a loaf of bread with a dense crumb, sturdy enough to hold the toppings.

    Traditionally, bruschetta is made with one to two days old bread, but you can also use fresh bread.

    Avoid sandwich bread and soft bread loaves. Also, a baguette is not commonly used for bruschetta. However, you can use a baguette to make homemade crostini which you can then top with the same toppings we are showing you here.

    We haven't tried gluten-free bruschetta, but you could try using gluten-free bread.

    Eggplant

    Our favorite varieties for this recipe are globe eggplants (standard American eggplants with dark shiny skin), Italian eggplants (similar to American globe eggplant), or zebra eggplants (also known as Sicilian eggplant, with white and light-purple stripes).

    Tomatoes

    You can use any ripe tomatoes, including cherry tomatoes, plum tomatoes, date tomatoes, vine tomatoes, Roma tomatoes, and beefsteak tomatoes.

    Olive oil

    We prefer extra virgin olive oil for a fruitier taste and better nutrition.

    Salt, Pepper, and Red Pepper Flakes

    Sea salt or kosher salt to season the eggplant, freshly ground black pepper for aroma, and red pepper flakes for a touch of heat.

    Garlic

    Choose fresh garlic cloves rather than garlic powder for this eggplant bruschetta. We use garlic for cooking the eggplant and rubbing on the warm toasted bread.

    Fresh Basil

    Fresh basil is our fresh herb of choice for this recipe. You can replace it with fresh parsley, oregano, and thyme.

    Italian bruschetta topping
    Topping for Italian Sautéed Eggplant Bruschetta

    Instructions

    Make the Topping

    Chop the tomatoes and add them to a large pan with olive oil, crushed garlic, salt, black pepper, and red pepper flakes.

    sautéeing tomatoes in a pan

    Sauté on medium-high heat for 5 minutes, then crush them with a fork.

    crush tomatoes with fork

    Wash and dry the eggplant, cut off the stem, slice eggplant into 1-inch slices (2.5 cm), and then cubes. Add the eggplant to the pan along with one cup of water.

    Stir well, cover with a lid and gently simmer for 15 minutes, stirring occasionally.

    add diced eggplant

    Take the lid off and cook for 5 to 10 minutes until the sauce gets thick and all the water has gone.

    Add fresh basil leaves, stir, and set aside.

    simmer and add basil

    Toast the Bread

    Turn on the broiler function of your oven. Slice the bread into ½-inch (1.5 cm) thick slices.

    Arrange the bread on a baking sheet, on a single layer, without overlapping, and broil in the oven until golden brown on top. There's no need to turn it around unless you want ultra-crunchy bruschetta.

    If you have a charcoal grill, toast your bread there. Your bruschetta will be even tastier and look nicer with charred grill marks. Alternatively, you can use a grill pan.

    toasted bread

    Apply Bruschetta Topping

    As soon as the bread is toasted, rub with a peeled clove of garlic, and drizzle with good quality extra virgin olive oil.

    The warm crusty bread will help the garlic and olive oil release their aroma and get infused with it.

    Apply eggplant topping and sprinkle with extra fresh herbs. Alternatively, you can transfer the topping into a bowl and serve it next to the toasted bread for people to help themselves.

    Italian eggplant bruschetta

    Serving suggestions

    Make a big platter with mixed bruschetta toppings. You can find some inspiration in our blog post on how to make bruschetta.

    You can also add homemade crostini with various toppings to the same platter. Homemade crostini are smaller bruschetta with multiple toppings.

    Serve the platter as an appetizer or as a light dinner with a salad on the side.

    Variations

    Italian Sweet and Sour Eggplant Topping

    Ingredients: eggplants, extra virgin olive oil, garlic, red pepper flakes, salt, black pepper, white wine vinegar, sugar, mint or parsley, basil, and pine nuts.

    Here are the instructions for sweet and sour eggplant.

    sweet and sour eggplant on toasted bread

    Sicilian Caponata Topping

    Ingredients: eggplant, tomatoes, onion, celery, extra-virgin olive oil, green olives, capers, salt, black pepper, vinegar, sugar, basil, and pine nuts.

    Here are the instructions for eggplant caponata.

    bruschetta with caponata

    Moroccan Zaalouk Topping

    Ingredients: eggplant, extra virgin olive oil, tomatoes, tomato paste, garlic, cumin, paprika, salt, red pepper flakes, water, parsley, cilantro, and lemon.

    Here are the instructions for Moroccan Zalouk.

    Moroccan zaalouk in a bowl

    Middle Eastern Baba Ganoush Topping

    Ingredients: eggplant, tahini, lemon juice, garlic, salt, flat-leaf parsley, extra virgin olive oil.

    Here are the instructions for Middle Eastern Baba Ganoush.

    baba ganoush topped with fresh parsley, mint, and olive oil

    Roasted Eggplant / Air-Fried Eggplant Topping

    Ingredients: eggplant, extra virgin olive oil, salt, garlic or garlic powder, pepper, dried thyme, and optionally chipotle sauce.

    Here are the instructions for Oven Roasted Eggplant and Air-Fried Eggplant. We like to top this with our homemade chipotle sauce.

    Roasted Eggplant on crostini

    Grilled Eggplant Topping

    Ingredients: eggplant, extra virgin olive oil, vinegar, garlic, salt, black pepper, basil leaves, or parsley.

    Here are the instructions for Grilled Eggplant. On this one, you can add a classic bruschetta tomato mixture on top of the eggplant slice.

    grilled eggplant with basil on a platter

    Storage

    Eat eggplant bruschetta within 30 minutes of making it; this recipe can't be stored once assembled.

    You can, however, store the toppings separately in an airtight container in the refrigerator for 3 to 4 days.

    Take them out of the fridge 30 minutes before putting them on the toasted bread. Toppings can be served warm or at room temperature.

    More Eggplant Recipes

    If you love eating tender and tasty eggplant, take your pick from these aromatic eggplant recipes:

    • Eggplant soup
    • Roasted eggplant
    • Pasta alla Norma
    • Fried eggplant
    • Eggplant pizza
    • Chickpea pasta with eggplant
    • Eggplant salad

    Or take your pick from this list of our 35 best eggplant recipes including dinner ideas, appetizers, and easy sides.

    More Bruschetta Toppings

    Bruschetta is an easy appetizer with plenty of different options for toppings. Choose your favorite topping here among condiments and veggies:

    • Grilled zucchini
    • Vegan pesto
    • Olive tapenade
    • Easy tofu cream cheese
    • Vegan ricotta
    • Tomato confit
    artichoke pesto on bruschetta
    Artichoke pesto

    For many more starter ideas, check out our starters category page.

    Recipe

    eggplant bruschetta

    Eggplant Bruschetta

    Author: Nico
    Eggplant bruschetta is a delicious appetizer or light dinner made with tender diced eggplant cooked with a few simple ingredients and fresh herbs and served on crunchy bread.
    We'll show you seven delicious toppings with a pleasant Mediterranean flavor, so you have plenty of ideas to choose from.
    Print Recipe Pin Recipe Share Recipe
    5 from 1 vote
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Appetizer
    Cuisine Italian
    Servings 6 people
    Calories 377 kcal

    Ingredients
     
     

    • 12 slices bread Cut ½ inch (1.5cm) thick. Sourdough or rustic Italian bread loaves are best.
    • 1 clove garlic to rub on the bread after toasting it.
    • 1 tablespoons extra virgin olive oil to drizzle on bread after toasting it.

    EGGPLANT TOPPING

    • 2 tablespoons extra virgin olive oil
    • 3 cups cherry tomatoes halved
    • 2 cloves garlic crushed
    • ¼ teaspoon red pepper flakes
    • 1 large eggplant
    • 1 cup water
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 15 leaves basil

    Instructions
     

    MAKE THE TOPPING

    • Chop the tomatoes and add them to a large pan with olive oil, crushed garlic, salt, black pepper, and red pepper flakes.
      sautéeing tomatoes in a pan
    • Sauté on medium-high heat for 5 minutes, then crush them with a fork.
      crush tomatoes with fork
    • Wash and dry the eggplant, cut off the stem, slice eggplant into 1-inch slices (2.5 cm), and then cubes. Add the eggplant to the pan along with one cup of water.
      Stir well, cover with a lid and gently simmer for 15 minutes, stirring occasionally.
      add diced eggplant
    • Take the lid off and cook for 5 to 10 minutes until the sauce gets thick and all the water has gone. Add fresh basil leaves, stir, and set aside.
      simmer and add basil

    TOAST THE BREAD

    • Turn on the broiler function of your oven. Slice the bread into ½-inch (1.5 cm) thick slices.
    • Arrange the bread on a baking sheet, on a single layer, without overlapping, and broil in the oven until golden brown on top. There's no need to turn it around unless you want ultra-crunchy bruschetta.
      If you have a charcoal grill, toast your bread there. Your bruschetta will be even tastier and look nicer with charred grill marks. Alternatively, you can use a grill pan.
      toasted bread

    APPLY BRUSCHETTA TOPPING

    • As soon as the bread is toasted, rub with a peeled clove of garlic, and drizzle with good quality extra virgin olive oil.
      The warm crusty bread will help the garlic and olive oil release their aroma and get infused with it.
      Apply eggplant topping and sprinkle with extra fresh herbs. Alternatively, you can transfer the topping into a bowl and serve it next to the toasted bread for people to help themselves.
      Italian eggplant bruschetta

    Notes

    Check out our "variations" chapter to see our 7 favorite eggplant recipes that you can use as a bruschetta topping. They are all well-tested, popular, and beloved Mediterranean recipes. Here's a quick list with links:
    • Sweet and sour eggplant
    • Moroccan Zaalouk
    • Middle Eastern Baba Ganoush
    • Sicilian Caponata
    • Oven-roasted eggplant
    • Air-fried eggplant
    • Grilled eggplant
    Nutrition information is an estimate of 2 slices of eggplant bruschetta per person made with sourdough bread.

    Nutritional Values

    Nutrition Facts
    Eggplant Bruschetta
    Amount Per Serving (2 slices)
    Calories 377 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 2g13%
    Trans Fat 0g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 6g
    Cholesterol 0mg0%
    Potassium 540mg15%
    Carbohydrates 62g21%
    Dietary Fiber 6g25%
    Sugar 10g11%
    Protein 13g26%
    Vitamin A 480IU10%
    Vitamin B6 0.3mg15%
    Vitamin C 20mg24%
    Vitamin E 2mg13%
    Vitamin K 16µg15%
    Calcium 77mg8%
    Folate 157µg39%
    Iron 5mg28%
    Manganese 1mg50%
    Magnesium 56mg14%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you like this eggplant bruschetta, you might also like:

    • 35 Best Vegan Recipes
    • Vegan Summer Recipes (Dinners & Desserts)
    • 25 Vegan Salad Recipes
    • 25+ Best Vegan Brunch Recipes
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