Description
This Low Carb Eggplant Bruschetta is a lighter, veggie-forward twist on the classic Italian appetizer. Roasted eggplant halves are topped with a garlicky tomato-mozzarella mixture, seasoned breadcrumbs or almond flour, and Parmesan for a savory, satisfying bite.
Ingredients
Scale
- 3 medium eggplants, sliced in half lengthwise
- 3 tablespoons olive oil (divided)
- 2 large cloves garlic, minced
- 1 teaspoon Italian blend seasonings (divided)
- Salt and pepper, to taste
- 12 oz cherry tomatoes, sliced in half
- 7 oz mozzarella, cut into small cubes
- 1/4 cup breadcrumbs or almond flour
- 2 tablespoons grated Parmesan cheese
- Optional: chopped fresh basil
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Brush eggplant halves with 2 tablespoons olive oil, sprinkle with half the Italian seasoning, salt, and pepper. Place cut-side up on the baking sheet.
- Roast for 25–30 minutes, until tender and lightly golden.
- Meanwhile, in a bowl combine cherry tomatoes, mozzarella cubes, garlic, 1 tablespoon olive oil, and remaining Italian seasoning. Season with salt and pepper.
- Remove eggplants from the oven and top each half with the tomato-mozzarella mixture.
- In a small bowl, mix breadcrumbs (or almond flour) with Parmesan cheese, then sprinkle evenly over the eggplants.
- Return to oven and bake for 10 minutes, until cheese is melted and topping is golden.
- Garnish with fresh basil before serving, if desired.
Notes
- For a true low-carb option, use almond flour instead of breadcrumbs.
- Smaller eggplants roast faster and are great for individual servings.
- Serve as an appetizer, light lunch, or vegetarian side dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting + Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 eggplant half
- Calories: 190
- Sugar: 6g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg