Eggplant Bruschetta

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Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes



  1. Preheat oven to 425F, coat parchment lined baking sheet with olive oil.
  2. Arrange eggplant on sheet and flip to evenly coat with olive oil. Sprinkle with salt and pepper and roast for 15-20 minutes.
  3. Once time has elapsed flip and season, return to oven for an additional 10 minutes.
  4. While the eggplant is cooking, make the bruschetta. Combine, diced tomatoes, garlic, parsley, balsamic, olive oil, salt and pepper.
  5. Top eggplant with mixture and a bit of crumbled feta for garnish and serve immediately. Eggplant can get soggy so make sure you don’t let it sit too long!
There is no Nutrition Label for this recipe yet.
Tips & Notes:

You can also serve this tasty bruschetta on toasted bread, or any roasted veggies of your choice!

Afraid of soggy eggplant? Spread the rounds out on a paper towel and salt generously. Let it sit for about 30-40 minutes then rinse thoroughly.

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