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Grilled Eggplant with Roasted Garlic Bruschetta and toasted breadcrumbs

Print Recipe
Prep Time 15 minutes
Cook Time 41 minutes
Servings 4 people

Ingredients

  • 2 large eggplants
  • 1 head of garlic 
  • 1 can of Tuttorosso Petite Crushed Tomatoes 
  • Olive oil
  • Sea salt
  • Pepper
  • Basil
  • Balsamic Glaze 
  • Squeeze of half a lemon
  • 4 tbsp breadcrumbs 

Instructions

  • Preheat oven to 400°F.Slice the top off the garlic. In tin foil or a cocotte, add garlic and cover in olive oil. Season with salt and pepper. Cook for 25-30 min or until garlic is tender.  
    Slice eggplant and season both sides generouslywith salt. Cover with a few sheets of paper towels and place something heavy (like a skillet) on top. Let the eggplants sweat out some of their moisture forabout 15-20 min.
  • Meanwhile add Tuttorosso Petite Crushed Tomatoes to a bowl. Slice a handful of basil and add totomatoes. Squeeze cooked garlic over top, along with salt, pepper and the squeeze of lemon. Mix gently to combine. 
  • Drizzle eggplants with olive oil on both sides. Grill for about 3-4 min per side or until eggplant is browned.
  • Plate eggplant and spoon bruschetta over top. Add breadcrumbs to a pan and cook for about 2-3 min or until they start to brown. Add to the top of the bruschetta. Season with balsamic glaze and more basil. Enjoy!