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Low Carb Eggplant Bruschetta with tomato, mozzarella, and parmesan

Low Carb Eggplant Bruschetta

A delicious low carb twist on classic bruschetta, using roasted eggplant as the base and a fresh tomato-mozzarella topping with optional almond flour for crunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 halves
Course: Appetizer, Side
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Eggplant Base
  • 3 medium eggplants sliced in half lengthwise
  • 3 tbsp olive oil divided
  • 2 cloves garlic minced
  • 1 tsp Italian blend seasoning divided
  • salt & pepper to taste
Bruschetta Topping
  • 12 oz cherry tomatoes halved
  • 7 oz mozzarella cubed, fresh preferred
  • 0.25 cup almond flour or breadcrumbs almond flour for low carb
  • 2 tbsp Parmesan cheese grated, for topping
  • fresh basil (optional) chopped, for garnish

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Oven

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Mix 2 tbsp olive oil, garlic, ½ tsp Italian seasoning, salt, and pepper in a small bowl.
  3. Brush the mixture onto the flesh side of each eggplant half.
  4. Bake for 17–20 minutes until fork-tender. Let cool slightly and cut two shallow vertical slits in each half.
  5. 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.
  6. Spoon the topping mixture over each roasted eggplant half and sprinkle with grated parmesan.
  7. Return to oven for 5–7 minutes until cheese is melted and golden.
  8. Top with fresh basil, if using. Serve warm.

Notes

Use almond flour instead of breadcrumbs to keep this dish low carb. Fresh herbs can be added for more flavor.