If you’re looking for a lighter twist on the Italian classic, this Low Carb Eggplant Bruschetta is the recipe you’ll want to bookmark. Instead of serving tomatoes and cheese on toasted bread, we swap in roasted eggplant halves for a veggie-packed, nutrient-rich base.
The result? A dish that’s crispy on the edges, tender in the center, and topped with juicy tomatoes, creamy mozzarella, and a sprinkle of parmesan. It’s the perfect appetizer, side dish, or even light lunch for anyone following a low carb, keto, or gluten-free lifestyle.
Table of Contents
Print Recipe
Low Carb Eggplant Bruschetta
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix 2 tbsp olive oil, garlic, ½ tsp Italian seasoning, salt, and pepper in a small bowl.
- Brush the mixture onto the flesh side of each eggplant half.
- Bake for 17–20 minutes until fork-tender. Let cool slightly and cut two shallow vertical slits in each half.
- In a medium bowl, combine cherry tomatoes, mozzarella cubes, almond flour or breadcrumbs, 1 tbsp olive oil, remaining Italian seasoning, salt, and pepper. Mix gently to coat.
- Spoon the topping mixture over each roasted eggplant half and sprinkle with grated parmesan.
- Return to oven for 5–7 minutes until cheese is melted and golden.
- Top with fresh basil, if using. Serve warm.
Notes
Why You’ll Love This baked eggplant bruschetta
- Low carb & gluten-free – Eggplant replaces bread for a wholesome twist.
- Cheesy, melty topping – Fresh mozzarella and parmesan make it irresistible.
- Easy prep – Simple ingredients, minimal steps, and ready in about 30 minutes.
- Versatile – Works as a starter, side dish, or vegetarian main course.
- Fresh & flavorful – Bursting with Mediterranean flavors from herbs, olive oil, and garlic.
💡 Love veggie-forward comfort food? Try our Shredded Zucchini Casserole or Loaded Cauliflower Casserole next.
Ingredients You’ll Need For Mediterranean eggplant bake
| Ingredient | Amount | Notes |
|---|---|---|
| Eggplants | 3 medium | Slice in half lengthwise |
| Olive oil | 3 tbsp (divided) | For brushing and mixing |
| Garlic | 2 cloves, minced | Fresh for best flavor |
| Italian blend seasoning | 1 tsp (divided) | Dried oregano, basil, thyme |
| Salt & pepper | To taste | For seasoning |
| Cherry tomatoes | 12 oz, halved | Sweet and juicy |
| Mozzarella | 7 oz, cubed | Fresh mozzarella preferred |
| Breadcrumbs OR almond flour | ¼ cup | Almond flour for low carb |
| Parmesan cheese | 2 tbsp, grated | For topping |
| Fresh basil (optional) | Chopped | Garnish for freshness |
Step-by-Step Instructions
1. Roast the Eggplant
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix 2 tbsp olive oil, garlic, ½ tsp Italian seasoning, salt, and pepper in a small bowl.
- Brush onto the flesh side of each eggplant half.
- Bake (or air fry) for 17–20 minutes, until fork-tender. Remove and let cool slightly. Cut two shallow vertical slits into each eggplant to help the topping sit in place.
2. Make the Bruschetta Topping
- Place the cherry tomatoes, mozzarella pieces, ¼ cup of almond flour or breadcrumbs, 1 tablespoon of olive oil, the rest of the Italian herbs, plus salt and pepper into a medium bowl. Toss everything gently until well coated.
3. Assemble & Bake Again
- Spoon the tomato-mozzarella mixture over each roasted eggplant half.
- Sprinkle with grated parmesan.
- Return to oven for 5–7 minutes, until cheese is melted and golden.
4. Garnish & Serve
- Top with fresh basil if using.
- Serve warm as an appetizer, light lunch, or dinner side.
Tips for the Best Eggplant Bruschetta
- Don’t skip the salting – If your eggplant tastes bitter, lightly salt and rest for 10 minutes before roasting.
- Choose firm eggplants – Avoid ones that feel mushy or have soft spots.
- Keep toppings fresh – Use ripe cherry tomatoes and fresh mozzarella for the best flavor.
- Make it keto – Swap breadcrumbs with almond flour to lower carbs.
- Meal prep friendly – Roast eggplants ahead of time and add toppings before reheating.
Flavor Variations
- Caprese Style – Add balsamic glaze drizzle over the top.
- Mediterranean – Mix in chopped olives or roasted red peppers.
- Spicy Kick – Add red pepper flakes or diced jalapeños to the tomato mix.
- Protein Boost – Add cooked shredded chicken or chickpeas to the topping.
Nutrition (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Protein | 9g |
| Fat | 14g |
| Carbs | 13g |
| Fiber | 4g |
| Sugar | 6g |
| Sodium | 340mg |
| Calcium | 190mg |
Serving Suggestions
- Serve as a low carb appetizer at parties.
- Pair with a green salad for a light vegetarian meal.
- Add as a side dish to grilled chicken or fish.
- Enjoy with a drizzle of balsamic glaze for extra depth.
FAQs – Low Carb Eggplant Bruschetta
Can I make this ahead of time?
Yes, roast the eggplant in advance and add toppings right before reheating.
Can I air fry instead of baking?
Definitely. Air fry at 375°F for about 15–18 minutes.
Is this freezer-friendly?
Not recommended — eggplant becomes mushy after freezing.
Can I make it dairy-free?
Yes, use dairy-free mozzarella and skip parmesan.
Conclusion
This Low Carb Eggplant Bruschetta is everything you love about the Italian appetizer, reinvented into a healthier, low carb option. With roasted eggplant, juicy cherry tomatoes, creamy mozzarella, and parmesan, it’s rich, cheesy, and bursting with Mediterranean flavor. Perfect for entertaining, meal prepping, or enjoying as a light dinner, this recipe is sure to impress.
Follow Kenz Recipes on Facebook for more delicious ideas, behind-the-scenes baking, and quick meal tips.