Name: Bruschetta Topped Roasted Eggplant
Prep time: 15 min
Cook time: 15 min
Yield: 4-6
Ingredients: 1 Italian Eggplant; 1 Roma Tomato, Diced; 6 oz fresh Mozzarella, sliced; 4 fresh Basil leaves, chopped; 2-3 Sprigs of Parsley, chopped; 1 clove of Garlic, minced; 1/4 Cup Italian Style Bread Crumbs; 1 Tablespoon Butter, melted; Salt & Pepper; Olive Oil for drizzling

Roasted Eggplant Bruschetta Recipe
I can’t believe it is just two weeks until Thanksgiving! Where does the time go? I swear school just started yesterday. The two months following Halloween are my favorites though. My two favorite holidays, Christmas and Thanksgiving, and my birthday, which this year falls on the day before Thanksgiving.

I really lucked out having a birthday so close to Thanksgiving. It means that most years I get to celebrate my birthday with a large number of family members. I’m turning 35 this year. I’m not at all squeamish about sharing my age. I rejoice over spending 35 glorious, adventure-filled years on this earth. I hope to spend another exciting 35+ years.

One of the many reasons I love this time of year so much is the food. I LOVE good food! Eating should be an adventure for the taste buds. This Roasted Eggplant Bruschetta is just such an adventure for the taste buds. If you’re looking for a gluten-free option, you can simply leave off the bread crumbs.

Oh So Savvy Mom

Yields 4-6

Bruschetta Topped Roasted Eggplant

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

1 Italian Eggplant
1 Roma Tomato, Diced
6 oz fresh Mozzarella, sliced
4 fresh Basil leaves, chopped
2-3 Sprigs of Parsley, chopped
1 clove of Garlic, minced
1/4 Cup Italian Style Bread Crumbs
1 Tablespoon Butter, melted
Salt & Pepper
Olive Oil for drizzling

Instructions

Preheat the oven to 400
Slice the eggplant into 1/2 inch rounds, leaving the skin on
Place the slices on a cookie sheet, drizzle with olive oil and sprinkle a pinch of salt & pepper on each
Roast in the oven for about 15 minutes or until tender. Remove from the oven
In a small bowl, combine the diced tomato, chopped parsley and basil, garlic, a drizzle of olive oil and a pinch of salt & pepper. Mix well
Spoon a scoop onto each eggplant round, top with a slice or two of fresh mozzarella
Melt the butter and mix into the bread crumbs, sprinkle over the eggplant rounds
Note* The breadcrumbs are a great addition to give a little crunch!
Change the setting on your oven to Broil (High if you have the option)
Broil until the cheese is bubbly!

https://www.ohsosavvymom.com/2015/11/roasted-eggplant-bruschetta-recipe/

Oh So Savvy Mom

Roasting Eggplant