FoodLink - Purdue Extension

Eggplant Bruschetta

Recipe adapted from Produce for Better Health Foundation website.

20 min
20 min
Total Time
40 min
Servings: 8


1 large or 2 small eggplants
1 medium tomato (chopped)
1 clove garlic (minced)
2 teaspoons olive oil
2 tablespoons fresh basil (chopped)
1 teaspoon salt
1 baguette or crusty bread


  1. Heat oven to 350°F.
  2. Slice eggplant in thin circles, salt them lightly, and bake them in a baking dish for 20 minutes. 

  3. Remove eggplant from oven and allow to cool.

  4. Cut several slices of the baguette (about 1/2-inch thick) and toast them in the oven or toaster.

  5. Combine eggplant with remaining ingredients. 

  6. Spread on toasted baguette.