Bruschetta with eggplant tomatoes and mozzarella 


Bruschetta with eggplant tomatoes and mozzarella 

Bruschetta with eggplant tomatoes and mozzarella are a very easy summer appetizer!

Indeed, bruschetta is one of the dishes that cannot be missing on Italian tables in the summer. The base is stale or toasted bread, fresh tomatoes and good extra virgin olive oil, for garlic lovers there is no bruschetta without it. I’ll tell you how I prepare my Bruschetta with eggplant, tomatoes and mozzarella.

This recipe is a variation of the more classic bruschetta with garlic and cherry tomatoes, but certainly with an extra touch. Perfect to serve as an appetizer or even as an aperitif, the Bruschetta with eggplant, tomatoes and mozzarella will please everyone. They are prepared quite quickly, if you consider that the only cooking is the aubergines.

Few and simple ingredients to prepare this summer and colorful bruschetta. A mouthful that embodies the flavors of summer. Bruschetta can be a delicious appetizer but also a delicious second course for a quick and fresh dinner. For lovers of bruschetta this recipe will be absolutely not to be missed.

How to make Bruschetta with eggplant, tomatoes and mozzarella 

The preparation of this bruschetta is extremely simple.

You can use the bread of your choice, both fresh, but also the stale bread, from the day before, so as to tastefully recycle it. Depending on your tastes and intended use, you can choose whether to make large or small bruschetta. Once you have chosen the size; just toast it in the oven, in a pan or on the grill and finally stuff it with the sauce of aubergines sautéed in a pan with onion, and cherry tomatoes, mozzarella, oil and fresh basil, according to the simplest and most genuine way.

Perfect as an appetizer, aperitif and extra dish for brunch, Bruschetta with aubergines are also ideal for serving for buffets and summer parties!

If you love bruschetta that embodies the flavor of Italy, try also:

But let’s go back to our Bruschetta with eggplant, tomatoes and mozzarella, cover the steps of the recipe and how to make it really simple.

Let’s see together how to prepare them.

Bruschetta with eggplant, tomatoes and mozzarella
Bruschetta with eggplant, tomatoes and mozzarella

Recipe Difficulty Level: easy Servings: 4


  • 1 eggplant
  • 2 mozzarella (or feta cheese)
  • Some cherry tomatoes
  • 1 onion
  • Salt
  • Black pepper
  • Oregano
  • Basil
  • Extra virgin olive oil
  • 4 slices of bruschetta bread


Cut the eggplant into cubes and chop the onion. In a pan, brown the onion and add the eggplant.

Add salt and black pepper.

Cook for about 5/10 minutes (it depends on the size of the eggplant cubes). Once cooked, let it cool down.

Clean and cut the tomatoes and add oregano and basil.

In a bowl, add the eggplant and the tomatoes. Mix.

Cut the mozzarella into pieces and add a little bit of salt.

Oil the bruschetta slices and cook in the oven for a few minutes at 180 C (356 F°) (until they start to become gold).

Take out the bruschetta bread from the oven and add on top of it the mix of tomatoes and eggplant. Add the mozzarella on top.

Your bruschetta is ready.

Enjoy! Buon appetito!

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