Breaded Eggplant with Bruschetta

This recipe makes a great appetizer for two if your eggplant is on the smaller side, but it can easily feed four if you’re having a family dinner. The bruschetta is fresh and delicious and the breaded eggplant is great substitute for a baguette.

For the breading on the eggplant, I made homemade breadcrumbs. Homemade breadcrumbs are extremely easy to make. I used Dave’s Killer Bread since it has extra grains in it and uses whole wheat. Making breadcrumbs is also a great way to utilize the ends of the bread if you’re like me and don’t like to eat them. I used six slices of bread and broke them into pieces. I preheated the oven to 300 and baked the bread for about 20 minutes until it dried out. I let it cool in the oven then poured the pieces into my food processor and added a teaspoon of Italian seasoning. I then blended it until it had the consistency I wanted. Viola! Healthy homemade breadcrumbs in less than an hour! I actually made these the day before and stored them in an airtight container until I was ready to use them.

Use fresh herbs for the bruschetta if you have them available, but if you’re in a pinch, dried basil and parsley work just fine. I went out to my garden and much to my disappointment, the tomatoes had overrun my basil and essentially killed it. I got called in early for work, so I did not have to time to check with my grandfather if he had any basil or parsley. Of course, he did, but I didn’t want to be late to work.

(Thanks to Ann at Fountain Avenue Kitchen for the inspiration for Crispy Baked Eggplant!)

Breaded Eggplant with Bruschetta

  • Servings: 2-4
  • Difficulty: easy
  • Print


  • 1 eggplant, sliced in ½” pieces
  • 1 egg
  • 2/3 cup breadcrumbs
  • ¼ cup grated parmesan
  • Bruschetta:
  • 2-3 tomatoes, diced
  • 2 cloves garlic, minced
  • 2 Tbsp fresh basil (1 Tbsp dried)
  • 1 Tbsp parsley (2 tsp dried)
  • ¼ cup shredded parmesan
  • 1 Tbsp olive oil
  • salt and pepper to taste


  1. Preheat oven to 375.
  2. Whisk egg in a bowl. In another bowl, mix the breadcrumbs and parmesan.
  3. Dip the eggplant in the egg then coat in the breadcrumb mixture. Place on a greased baking sheet and bake for 15 minutes. Flip and bake 10 minutes.
  4. Mix all the bruschetta ingredients.
  5. Top the eggplant with bruschetta and enjoy!


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