Eggplant Parm Bruschetta

Print

Eggplant Parm Bruschetta

I love this bruschetta, and it is my favorite way to make eggplant parmesan…

  • Author: Chef Shelly
Scale

Ingredients

2 large eggplants

1 1/2 cups Panko bread crumbs 

1 1/2 cup parmesan cheese grated

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon crushed red pepper

3/4 cup flour seasoned with salt & pepper

4 eggs beaten

olive oil

Fresh mozzarella sliced

1 basket of baby tomatoes cut in half

2 cloves of garlic minced 

extra virgin olive oil

fresh basil leaves

sea salt & pepper

Instructions

Slice eggplants 1/4 inch thick.

Mix bread crumbs, parmesan cheese, salt, pepper, dried herbs in shallow bowl.

Have seasoned flour salt & pepper ready in shallow bowl.

Whisk eggs and have ready in shallow bowl.

You are ready to bread! Dip eggplant slice in seasoned flour, then egg, then bread crumbs. Place on oiled sheet pan. Repeat with all slices of eggplant. Drizzle with olive oil and bake at 400* for 15 o 20 minutes until crispy and brown. Add a slice of mozzarella on top of each eggplant and put back in the oven to melt.

Top with fresh tomatoes, garlic, basil like you would a bruschetta       

 

Air Fryer: 

Heat to 375*

Spray air fryer basket with olive, avocado or coconut oil.

Add the eggplant to the fryer basket, spray the eggplant with your cooking spray.. Do not over load you may have to cook in two batches.

Cook for 10 – 15 minutes turning once in between.When eggplant look like it is getting nice and crispy add a slice opf mozzarella. Put back into air fryer until cheese melts.

Garnish with the fresh tomato salad .like you would a bruschetta.

 

 

 

Notes

Also try the Sicilian Pesto on top….really great!