How To Make Bruschetta With Roasted Eggplant, Tomato, And Mozzarella

Advertiser Disclosure

Unbiased Content. Factual Advice.
 
In order to provide top tier advice from industry professionals - for free - we partner with sponsors. This post contains affiliate links and we will be compensated if you make a purchase after clicking on these links.
 
We want you to know this does not impact the quality of our content as writers are not influenced by this process. Links are added after the article is finalized. By doing this, we strive to bring you the most straightforward, factual advice to help you through your 20s. Learn more about our content process here.

Overview


Want to learn how to make bruschetta? (The correct pronunciation is [bruˈsketta].)

Here’s a classic traditional recipe, by Italian Chef Chicca Maione. She can even teach you the art of making bruschetta in person through her cooking classes (If you are looking for a great vacation).

This traditional Italian bruschetta is easy to prepare and delicious bite after bite: crunchy and soft at the same time, it is an explosion of summer flavors in your mouth!

Your Dream Cooking Vacation

Our paid sponsor Cooking in Tuscany is keeping this platform free for you. Click below to view their all-inclusive Cooking Vacation and enjoy the ultimate authentic experience of life in Tuscany, Italy.

Don’t miss out on this unique experience!

Let’s Make Bruschetta!


Diet Considerations

  • Vegetarian

Ingredients (Serves 8)

  • 2 medium eggplants
  • 3 garlic cloves, peeled, halved lengthways
  • 3 handfuls fresh basil leaves, chopped
  • 300 gr / 10 oz cherry tomatoes, chopped in quarters
  • 2 small fresh mozzarella, diced
  • 8 slices bread
  • 120 ml / 1/2 cup extra virgin olive oil
  • 1 handful of coarse sea salt
  • fresh ground black pepper

Directions

Prep Time: 15 minutes.

Cook Time: 30 minutes.

  1. Preheat the Oven

    Preheat the oven to 390°F/200°C and line a large baking sheet with parchment paper.

  2. Wash and Chop

    Wash the eggplants and remove the stems. Cut them lengthwise in 3’’ pieces and remove the seeds if necessary. Chop the tomatoes in quarters; peel the garlic and chop it finely.

  3. Place on Baking Sheet

    Arrange the chopped eggplants with half of the tomatoes, garlic, and some basil in a baking pan lined with parchment paper. Try not to overlap them. Drizzle with olive oil and coarse sea salt (this will pull out the water of the eggplant and they will be crunchy even though cooked in the oven).

  4. Roast the Eggplants

    Roast the eggplants for about 25-30 minutes, until they are nicely charred. Make sure you don’t burn them!

  5. Make your topping

    In a bowl, combine the remaining tomatoes with chopped mozzarella, extra virgin olive oil, fresh basil, salt, and pepper.

  6. Toast the Bread

    Toast the bread and put the bread on a large plate. Spread some of the eggplants with fresh tomatoes, mozzarella, and basil on each slice. Drizzle some olive oil and freshly ground black pepper over the top to finish them off!

  7. Serve!

    Serve warm or at room temperature.

Need Help?


1

Plan it into your week

The best way to remember to make it is to plan for it. Learn about meal prep through our article Meal Prep 101, by dietician Shannon Costello.

2

Print out the ingredient list

Need the ingredients list on hand? Simply pull up the article on your phone (it’s mobile compatible) or click here to print it out.

3

Email Chicca for help

Chicca’s here to help. If you need assistance with the recipe, email her at [email protected]

4

Take the class

Feeling adventurous? Take a trip over to Italy and take the class, led by Chicca, on how to make bruschetta (as well as many other amazing dishes)!

Feeling really adventurous? Enjoy a week of classes and an authentic experience of life in Tuscany, Italy, through her all-inclusive Cooking Vacation.

Get Personalized Help

About the Author


Chicca Maione

Chicca Maione

Italian Chef

Chicca is a Tuscan-based architect and passionate chef of home-cooked food. After many years of cooking for family and friends, she found her calling: teaching people how to cook authentic homemade food while sharing recipes and stories about her incredible culture. She has spread the traditional-Italian and typical-Tuscan cuisine in Italy and abroad for the past 19 years.
Full Bio


* Recipe posted with permission from the author, Chicca Maione, at Cooking in Tuscany.


favouriteLoadingAdd to Favorites

Related Posts

Login