Let’s get cooking with a simple yet tasty recipe: eggplant bruschetta topped with tomato slices, mozzarella, and fresh basil. This dish is all about wholesome ingredients coming together to create something delicious in just 30 minutes. It’s an easy and satisfying way to enjoy the flavors of Italy without the fuss. Let’s begin!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 large eggplant, sliced into rounds
- 2 large tomatoes, thinly sliced
- 8–10 fresh basil leaves
- 1 1/2 cups shredded mozzarella cheese
- Olive oil for drizzling
- Salt and pepper to taste
- Red pepper flakes (optional, for some heat)
Instructions
- Preheat your oven to 400°F (200°C).
- Place the eggplant rounds on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 10-12 minutes, or until they begin to soften.
- Remove the eggplant from the oven and top each round with a slice of tomato and a basil leaf.
- Sprinkle shredded mozzarella cheese generously over each round.
- Return to the oven and bake for an additional 10-12 minutes, or until the cheese is golden and bubbly.
- If you like some heat, sprinkle a pinch of red pepper flakes over the top.
- Serve hot, garnished with extra fresh basil.
Notes
Choose eggplants with firm, unblemished skin for the best results. If you’re sensitive to salt, you can salt the eggplant slices before baking to draw out excess moisture. Rinse and pat dry before proceeding with the recipe. Fresh basil makes a big difference in flavor, so try to use it if possible. Don’t overbake; you want the eggplant to be tender but not mushy. Serve with a simple salad and a crisp glass of wine and enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 7g
- Sodium: 280mg
- Fat: 16g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 25mg
