Crispy Eggplant Bruschetta Recipes

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CRISPY EGGPLANT BRUSCHETTA



Crispy Eggplant Bruschetta image

One word describes this summer appetizer..."wonderful"! The crispy exterior of the tender eggplant slices and the robust taste of tomato and basil topping create a dynamic flavor duo. It's delicious served chilled or at room temperature.

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 1 dozen.

Number Of Ingredients 13

2 eggs, beaten
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 large eggplant, peeled and cut into 1/2-inch slices
1/3 cup olive oil
4 medium tomatoes, finely chopped
1/4 cup finely chopped red onion
1/2 cup minced fresh basil
8 ounces fresh mozzarella cheese, cut into 1/4-inch slices
1/2 cup balsamic vinaigrette

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.

Nutrition Facts : Calories 204 calories, Fat 13g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 267mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

CHUNKY EGGPLANT BRUSCHETTA



Chunky Eggplant Bruschetta image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

1 eggplant, peeled, medium dice
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon cracked black pepper, plus more for seasoning
4 tablespoons olive oil, plus 2 tablespoons
1 teaspoon red pepper flakes
3 tablespoons minced garlic
1 onion, medium dice
1/2 cup pitted and halved kalamata olives
1/4 cup drained capers
3/4 cup diced roasted red peppers
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh oregano leaves
Pinch smoky paprika
1 French baguette, sliced on bias

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.

BRUSCHETTA WITH EGGPLANT AND PEPPERS



Bruschetta with Eggplant and Peppers image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra virgin olive oil
1/2 medium red onion, thinly sliced
2 small Japanese eggplants, cut into 1/4-inch thick rounds
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tablespoons red wine vinegar
8 basil leaves, chiffonade
Salt and pepper
4 large slices crusty Italian bread
2 whole garlic cloves
Olive oil

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 BRUSCHETTA



Eggplant Bruschetta image

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.

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 6

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 shredded part-skim mozzarella cheese
2 tablespoons shredded Parmesan cheese

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.

Nutrition Facts : Calories 68 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 242mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

CRISPY EGGPLANT



Crispy Eggplant image

This is a great recipe if you are looking for something healthy and easy to make. It goes best with a mango chutney.

Provided by Marsroses

Categories     Appetizers and Snacks

Time 1h

Yield 6

Number Of Ingredients 13

2 eggplants, sliced 1/2-inch thick
coarse salt to taste
2 tablespoons sesame seeds
2 tablespoons chopped hazelnuts
1 teaspoon coriander seeds
½ teaspoon ground turmeric
½ teaspoon ginger powder
½ cup dry bread crumbs
2 tablespoons olive oil, or as needed
2 tablespoons chopped fresh cilantro, or to taste
1 pinch Espelette chile pepper flakes
sea salt to taste
1 cup mango chutney, or to taste

Steps:

  • Spread eggplant slices on paper towels. Sprinkle generously with coarse salt. Let excess moisture drain from eggplant, about 30 minutes. Rinse and pat dry.
  • Combine sesame seeds, hazelnuts, coriander seeds, turmeric, and ginger in a small skillet over low heat. Toast until fragrant, 2 to 3 minutes. Transfer to a bowl and stir in bread crumbs.
  • Press eggplant slices into bread crumb mixture to coat both sides.
  • Heat olive oil in a large skillet over medium-high heat. Fry eggplants in batches until golden brown, about 2 minutes per side.
  • Sprinkle fresh cilantro, Espelette pepper, and sea salt over eggplants. Serve with mango chutney.

Nutrition Facts : Calories 266.8 calories, Carbohydrate 38.7 g, Fat 12.7 g, Fiber 8 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 623.9 mg, Sugar 5 g

EGGPLANT BRUSCHETTA



Eggplant Bruschetta image

This is from my DD cookbook "Molto Italiano" by Mario Batali. I soooooo LUV, LUV, LUV this guy. Will make and post picture prior to making this public.

Provided by Chabear01

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

6 tablespoons extra virgin olive oil
1 medium red onion, halved lengthwise, then sliced lengthwise into 1/2-inch wide strips
4 garlic cloves, thinly sliced
4 italian eggplants, halved lengthwise and cut into 1/4 inch thick halfmoons
salt & freshly ground black pepper
1 baguette, sliced (bruschetta bread)
1/2 cup Italian parsley, finely chopped

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.

Nutrition Facts : Calories 618.4, Fat 24.6, SaturatedFat 3.7, Sodium 705.7, Carbohydrate 89.2, Fiber 19.7, Sugar 12.3, Protein 15.3

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