Low Carb Eggplant Bruschetta
I was on the fence about what to name these gorgeous eggplant slices. It’s quite similar to a pizza with no sauce, like a margarita pizza, with slices of tomatoes instead. I used regular mozzarella but fresh would be amazing here too.
I actually made these with the breadcrumbs, but almond flour can be subbed in to keep them gluten free. You can even use grated parmesan instead of the almond flour too.
The other beauty of this dish is that you can grill them on the barbecue too, 5-6 minutes per side (or until fork tender). While that’s happening, whip up the topping. Which is the best part.
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Low Carb Eggplant Bruschetta
Ingredients
- 3 medium eggplants, slice in half lengthwise
- 3 tbs olive oil (divided)
- 2 large cloves garlic, minced
- 1 tsp Italian blend seasonings (divided)
- salt and pepper to taste
- 12 oz cherry tomatoes, sliced in half
- 7 oz mozzarella, small cubes
- 1/4 cup breadcrumbs or almond flour
- 2 tbs grated parmesan cheese
- Optional: chopped fresh basil
Instructions
Eggplant:
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl, mix together the 2 tbs olive oil, garlic, Italian herbs, salt and pepper to taste. Brush the mixture all over the flesh side of the eggplant halves. Bake or air fry until fork tender around 17 to 20 minutes. Remove from oven and cut two vertical slits into the flesh.
Topping:
- In a medium bowl, combine the tomatoes, mozzarella cubes, almond flour (or breadcrumbs), 1 tbs olive oil, 1/2 tsp Italian blend seasoning, salt and pepper to taste. Once the eggplants are cooked, top them with this mixture evenly. Sprinkle each with grated parmesan cheese and place back in the oven until melted.
I made it this evening, for two. So with 1 aubergine and feta instead of mozarella. Served it on top of tomato couscous. A recipe surely to make another time, my husband said. Delicious. Thank you for the recipe.
Nice subbing in the feta cheese and loving the bed of couscous too! Well done!!
Another big hit!! I have made many recipes of yours before and they are always delicious. Great idea to to spice up veggies and I especially loved the topping.
Hi Juno! YES! Thank you for trying out the recipes and for taking the time to write such a kind review!
I love this recepie ! the topping is amazing. can I scoop up the eggplant flesh and added to the mixture before going back to the oven?
Delicious recipe that helped me use up abundant tomatoes and eggplants from my garden. I subbed in ground pork rinds for the bread crumbs or almond flour as they give some good flavor while keeping me on Keto. Thank you for the recipe!
Easy excellent recipe for a diabetic. Taste delicious will def making this again.
Easy excellent recipe for a diabetic. Taste delicious will def making this again. Is that 18 carbs per 1/2 eggplant?
Hi Maria, Yes that’s correct! Thank you for giving this dish a go and I’m so grateful for your rating!
Delicious!
Hi Trina, Thanks so much for trying this recipe and I’m so happy you liked it!
I pealed and cut eggplant into 1/2 “ rounds. Worked great!
Hi Gene, YES that is another clever way to make this dish! Thanks for sharing!
Hello, I see this recipe serves six, so for the nutrition when it says 12g of protein is that for just one piece of eggplant, or the entire meal?
Hi Angelica, the protein listed is for one serving. so one slice of eggplant bruschetta. HOpe this helps!
I really liked this recipe! Although I had to tenderize the eggplant WAY longer than 20 mins. It took me 35 minutes for my eggplant to become fork tender. But I liked this recipe thanks!
Hi Iz, yes sometimes cook times may vary from oven to oven or thickness of vegetable slices. Glad you liked them though!
Why is it so high in carbs? 18 gr is not low
Absolutely incredible
Hi Kathy! Glad you liked the dish!
This is legitimately one of the best things I’ve ever put in my mouth. Thanks for this recipe. I originally saw it on Instagram and had to come track it down.
This is one of my favorite, favorite dishes. I made it vegan style and it’s still very delicious. I also added some vegan chicken to it and made it into a meal as opposed to just a snack or a side or an appetizer. love this!
Very interesting recipe idea! I also found that the eggplants need somewhat longer cooking in the first round (about 25-30 minutes). Once toppings are added, switching to the broiler may give better browning (of course, replace parchment paper with foil in that case).
Made this last night, it was delicious used gluten free bread crumbs with parmigiana, pecorino cheese & mozzarella. Made it for 3 people enjoyed by all! TY😊
Wonderful recipe – very easy and the most delicious eggplant I’ve ever had! I reduced the cheese to 2 oz, used panko breadcrumbs and diced heirloom tomatoes, and added fresh basil right before serving. It was a hit!
we loved it!
Hi Merry, thanks for trying it and the kind review!