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Eggplant Bruschetta

From the restaurant: Nello's Pizza Mesa



Toasted bread with olive oil, goat cheese, with eggplant mixture and melted mozzarella


1 loaf French bread, sliced into 6 to 8 pieces
1 eggplant, peeled and diced
½ cup diced sun dried tomatoes
1 tablespoon fresh garlic
¼ cup fresh chopped basil
½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon black pepper
1 cup olive oil
¼ cup goat chees


Do Ahead:




Preheat oven to 350 degrees

Toss eggplant with ½ cup olive oil, garlic powder, sea salt and black pepper.

Lay evenly on cookie sheet and bake for 15 minutes.

Allow to cool, and then combine with sun dried tomatoes, fresh garlic and basil.

Drizzle bread with olive oil, top with goat cheese, and broil for 1 minute until goat cheese is lightly toasted and softened.

Remove from oven, divide eggplant mixture evenly on bread, top with mozzarella and bake at 350 degrees (not broil) for 5 to 7 minutes, until cheese is melted.






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