Breadless Eggplant Bruschetta

Breadless Eggplant Bruschetta

I love the tomato mixture on bruschetta. It's so tangy and basil-y and flavorful. I could care less about the bread that holds it together. Alas, the bread is merely a vehicle for the tomato mixture.

Bread : Bruschetta :: Chips : Salsa 

Have I clarified? No? I thought I was being so clever.

What I mean to say is that when I eat bruschetta, I consume a loaf of bread before I know it. 

So here's the recipe for a low carb eggplant bruschetta. If done correctly, this tastes better than bread because eggplant has a light sweet taste. Also the bread generally used for bruschetta is excessively oily and tasteless.



  1. Set your oven to 350 degrees F.
  2. Roughly peel yo' eggplant. Don't peel it completely because the skin helps keep you dish together after it's been baked.
  3. Whisk an egg. (If you're vegan, you'll be using olive oil.)
  4. Slice eggplant into ~0.5 inch slices. (the width of bruschetta bread slices)
  5. Coat eggplant slices LIGHTLY with the egg mixture OR olive oil. If you're fancy and have a basting brush, use it.
  6. Sprinkle lightly egged or oiled eggplant with breadcrumbs.
  7. Place on baking sheet and bake for 35 minutes (if using egg) and 50 minutes (if using olive oil). Monitor this - make sure it's not burning. When it's lightly browned, you're good.
  8. Flip the eggplant on pan halfway through baking.
  9. Mince garlic cloves and place on skillet at medium heat.
  10. Saute garlic until lightly browned. 
  11. Chop tomatoes, slice basil thinly, and mix in bowl.
  12. Add toasted garlic.
  13. Add 1 tsp of olive oil.
  14. Sprinkle with salt & pepper to taste.
  15. Top tomato mixture on baked eggplant
  16. Add a bit of sliced mozzarella.
  17. OM NOM NOM. You're not eating a loaf of bread. Feel good about yourself.

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