Bruschetta & Eggplant Bruschetta

The first time I tried bruschetta was while visiting Florence in 2006 when I was a freshman in high school. I was instantly obsessed and within a few bites I was already figuring out the recipe and how I was going to make it the next day. Bruschetta has remained one of my favorite foods to make, although I try to keep it as a treat since it could easily get out of hand. I recently experimented with replacing the bread with eggplant since that makes it slightly better nutritionally.

Bruschetta

Bruschetta

Bruschetta Nutrition Facts

Ingredients:

  • 1 baguette (minus the ends)
  • 4 tbsp of olive oil
  • 2 tbsp of lemon juice
  • 2 tomatoes
  • 8 oz. of mozzarella
  • 4 cloves of garlic
  • oregano
  • basil
  • garlic powder
  • salt
  • pepper

*Serves 8

Directions:

  1. Slice baguette into quarters (not including ends) vertically, then slice through the quarters horizontally.
  2. Chop tomatoes and garlic.
  3. Brush olive oil/lemon juice with marinating brush onto baguette.
  4. Put tomatoes, garlic and herbs on baguette.
  5. Add mozzarella on top (1 oz. per serving).
  6. Bake in oven at 350 F until mozzarella is adequately melted.

Eggplant Bruschetta

Eggplant Bruschetta

Eggplant Bruschetta Nutrition Facts

Ingredients:

  • 8 disc-like slices of eggplant
  • 4 tbsp of olive oil
  • 2 tbsp of lemon juice
  • 2 tomatoes
  • 8 oz. of mozzarella
  • 4 cloves of garlic
  • oregano
  • basil
  • garlic powder
  • salt
  • pepper

*Serves 8

Directions:

  1. Slice eggplant to make 8 discs.
  2. Brush olive oil and lemon juice with marinating brush onto eggplant.
  3. Bake eggplant for 5-10 minutes.
  4. Chop tomatoes and garlic.
  5. Put tomatoes, garlic and herbs on eggplant.
  6. Add mozzarella on top (1 oz. per serving).
  7. Bake in oven at 350 F until mozzarella is adequately melted.
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