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Fried Eggplant Bruschetta

Fried Eggplant Bruschetta

Avatar of Anna Mariasolo-dolce
The fried eggplant bruschetta is a summer delight, an alternative to the classic bruschetta.
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Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 25 minutes
Course Antipasti
Cuisine Italian
Servings 4


  • 1 medium-size eggplant
  • 250 g chopped cherry tomatoes 8.8 0z
  • 1 tbsp chopped capers
  • 1 chopped garlic clove
  • 2 chopped basil leaves
  • 2 chopped mint leaves
  • Salt and pepper
  • 3 drops of glazed balsamic vinegar on the dressing


  • Peel the eggplant (if it’s not organic) then wash, cut it, and slice it into 1/2″ disks.
  • Once the eggplant is cut, place the slices in a colander, add salt and let them strain for a couple of hours.
  • In this way, the water, which makes the eggplant taste bitter, exits out of the vegetable.
  • Extra virgin olive oil is ideal for frying eggplant because it reaches the combustion point at high temperatures.
  • If you want to use another oil, use peanut oil.
  • To obtain an excellent, light, and crispy eggplant, it must“float” on the oil.
  • Dry the excess oil from the aubergine disc.
  • Arrange the eggplant discs in a serving dish.
  • Chop tomatoes, capers, basil, mint, and garlic.
  • Put the chopped vegetables in a bowl and add salt and pepper, mix very well.
  • Place a spoonful of chopped vegetables on each eggplant disc.
  • Season with a few drops of glazed balsamic vinegar.


Keyword Eggplant bruschetta
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