Crispy Eggplant Tomato Stack
Ok ok, I know this is not a traditional bruschetta by any means (hence the name change). But this is a completely healthified version of one of my favorite Italian meals! I love getting bruschetta as an appetizer, but the bread it comes on tends to become carb overload when paired alongside pizza or pasta! We all love bread (right, Oprah?), but bread is something I can easily overdo. This recipe was a complete experiment, but an experiment that worked SO well, I was happily surprised. I hope you enjoy!!
- 1 eggplant (medium)
- ½ c Panko breadcrumbs (mine were gluten free…made everything crunchier)
- 1/4c Parmesan cheese or Nutritional yeast (add to breading mixture)
- ½ tsp garlic powder (add to breading mixture)
- 1 large egg
- 2c small tomatoes (cherry or slightly larger)
- 2 shallots
- 2 cloves garlic
- ½ tsp dried basil
- ½ tsp dried oregano
- Fresh basil for garnish
For the tomatoes:
- Dice your onion into small pieces, and set aside.
- Chop tomatoes into halves or quarters
- Add some olive oil to a large skillet, warm until glistening.
- Add the diced onion and cook until translucent. Add tomatoes, garlic and herbs once onion has cooked. Stir occasionally and cook until tomatoes are soft and bursting, but not mushy…or for about 15 minutes on medium.
For the eggplant:
- Preheat your oven to 375F
- Slice your eggplant into ½ inch discs. No need to remove the skin.
- Crack your egg into one bowl, and place breadcrumbs, Parmesan and garlic powder into a separate bowl. You are going to want to bread the eggplant with a thick coating of the breading mixture.
- Coat both sides of eggplant with breadcrumb mixture, place on baking sheet.
- Bake at 375F for 45 minutes to 1 hour. Flipping halfway.
I like to stack my eggplant napoleon-style, but it is delicious however you present it!