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Eggplant Bruschetta


  • 2 medium to large eggplants

  • A decent drizzle of olive oil


  • 12 cherry tomatoes

  • 1/4 cup parsley, finely chopped

  • 3/4 cup grated mozzarella

  • 1/2 cup gluten-free panko breadcrumbs

  • 1 tbsp lemon zest, finely grated

  • Salt, to taste


Preheat oven to 200C. Slice eggplants in half lengthways. Place on tray lined with baking paper, Drizzle each half generously with olive oil and season with salt. Bake for ~20 mins or until just tender. Meanwhile, in a bowl place all topping ingredients and stir to combine. Sprinkle evenly over each piece of eggplant. Return to oven for at least 10 mins or until melted.

Makes 4

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