Grilled eggplant bruschetta with mozzarella cheese, red pepper flakes and fennel seeds. Made with toasted crusty Italian bread this appetizer or antipasto is simple, light and packed full of flavour.
I've been making this eggplant bruschetta with mozzarella for years now it's incredibly delicious and extremely easy to make. It's made with only five simple ingredients, good quality mozzarella cheese, eggplant/aubergine, good quality crusty bread and a little pinch of red pepper flakes and fennel seeds. Have you ever tried eggplant, mozzarella and fennel seeds as a combo?....you need to!
How to cook eggplant/aubergine
I think eggplant it's a little underrated. The important thing to remember when cooking with it is not to over oil it. It's so easily done since it acts like a little veggie sponge soaking up every last droplet of oil that's drizzled on top resulting is a very mushy, oily flat thing. But by brushing just a little oil on each side, it grills, fries or roasts perfectly and it's a great carrier of flavours, sprinkle over your favourite spices and herbs and it will be transformed.
This is one of my absolute favourite bruschetta toppings, it's crunchy on the outside and lovely and soft on the inside plus I'm a massive fan of everything on this bruschetta. Fennel seeds and red pepper flakes (pepperoncino) are something I cook with a lot! Try adding some fennel seeds into a ragú and see how it transforms. The same goes for the red pepper flakes just a little pinch of heat can add so much flavour to simple pasta dishes, stews and sauces.
How to make eggplant bruschetta with mozzarella
You'll need one medium sized eggplant/aubergine, mozzarella, red pepper flakes, fennel seeds, good quality crusty bread and olive oil.
Finely slice the eggplant with a knife then using a pastry brush lightly brush each side with a little olive oil. Place the eggplant slices on a hot griddle pan until coloured and charred on each side. They should only take around 30-60 seconds on each side.
Place the griddled eggplant slices on some kitchen paper and cut the crusty bread slices. Toast the bread on one side only by placing them under a grill.
Next add two slices of cooked eggplant on the untoasted side of bread, add more slices for larger slices of bread. Top with mozzarella and sprinkle over red pepper flakes, fennel seeds and a pinch of salt and pepper.
Place the slices under a hot grill until the mozzarella is bubbling, melted and slightly golden, serve hot. This eggplant bruschetta is like grilled cheese with a kick and makes great antipasto or appetizer with a glass of vino. I also love to make bruschetta for a quick but tasty lunch during the week or at weekends.
More easy bruschetta toppings to try;
- Bruschetta al pomodoro (authentic tomato bruschetta)
- Sausage and stracchino
- Crostini three ways - spinach, creamy white bean and prosciutto, pecorino and truffle honey
- Pea pesto and goats cheese
- Whipped ricotta with balsamic cherries
- Sun dried tomato pesto and ricotta
- Roasted fennel, salami and ricotta
Eggplant bruschetta with mozzarella
Other eggplant recipes to try;
- Italian marinated eggplant
- Eggpalnt roll-ups with spinach and ricotta
- Parmigiana di Melanzane (aubergine parmigiana)
If you've tried this or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I'm getting up to.
Eggplant bruschetta with mozzarella
Ingredients
- 8 slices crusty bread
- 1 medium sized eggplant/aubergine
- 8.8 oz (250g) mozzarella , sliced
- 3 tablespoon olive oil
- 1 tablespoon chilli flakes
- 1 tablespoon fennel seeds
- salt and pepper ,to season
Instructions
- Put a griddle pan over medium heat. Finely slice the eggplant lengthways and brush each side with a little olive oil using a pastry brush. Place the slices on the griddle pan in batches and grill each side until slightly charred and cooked through.
- Place the cooked eggplant on a plate lined with kitchen paper. Put the slices of bread under a hot grill and toast on one side only.
- Place two slices of eggplant of the untoasted side of each slice of bread. Add extra eggplant to larger slices if needed. Top each bruschetta with mozzarella then sprinkle over a few red pepper flakes (chili flakes), fennel seeds then a pinch of salt and pepper.
- Place the bruschetta under a hot grill until the mozzarella has melted, bubbling and slightly golden. Cut large slices in half and serve hot.
Notes
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Kathryn @ FoodieGirlChicago
This looks like a wonderful appetizer or maybe even a light dinner! Can't wait to try it.
Inside the rustic kitchen
Thanks Kathryn, I hope you enjoy it!
Marlee
This is a gorgeous, yet simple recipe! I love eggplant and am planning on making this!
Inside the rustic kitchen
Thanks so much Marlee, hope you enjoy it!
Lisa | Tiny Kitchen Capers
This looks delicious! The fresh mozzarella and that crusty bread. I could make a meal of this!
Inside the rustic kitchen
Thanks so much Lisa!
Elaine @ Dishes Delish
Yummy! I love eggplant. So much. This is perfect because I get to eat it with bread! Win-win. Your photos are beautiful! I can't wait to try this.
Inside the rustic kitchen
Thanks so much Elaine!
Michelle
I can't wait to try this bruschetta out! I've never tried it with melted mozzarella before and what a great idea. Love the flavors of the fennel seeds and chili flakes too. Very inspiring.
Inside the rustic kitchen
Thanks so much Michelle, I hope you enjoy it!
Amy
These sound just amazing. I'm obsessed with the flavor of fennel seeds and crusty breads and I feel like I'm always stuck trying to figure out how to use up eggplant! Thanks for this great idea!
Inside the rustic kitchen
No problem Amy, thanks so much. I love cooking with fennel seeds too they have so much flavour!
The Food Hunter
Perfect for all my garden eggplant.
thanks
Inside the rustic kitchen
No problem!
Elaine
Love the addition of fennel seeds! So much flavour in this bruschetta!
Inside the rustic kitchen
Thanks so much Elaine, I love using fennel seeds.
Sam | Ahead of Thyme
I have never tried bruschetta with eggplant! How creative and delicious!
Inside the rustic kitchen
Thanks so much Sam
Helene D'Souza
I make bruschetta secretly at home so that nobody else can eat it away. I am so going to try this with chili flakes and fennel! YUM!
Inside the rustic kitchen
I hope you enjoy Helene!
sue | theviewfromgreatisland
These are stunning, and what a creative way to use eggplant! Love the moody shots 🙂
Inside the rustic kitchen
Thanks so much Sue!
Lisa | Garlic & Zest
I am just starting to appreciate eggplant (used to hate it) but I love the idea of grilling it for these bruschetta. Great meatless Monday dish!
Inside the rustic kitchen
It's funny how our tastes change over time, isn't it? Hope you like this one Lisa!
Amy @ The Cook Report
Wow, this looks completely perfect, such a great alternative to regular bruschetta, yum!
Inside the rustic kitchen
Thanks so much Amy!
Bintu - Recipes From A Pantry
I'm always looking for vegetarian recipes that my husband will love. I think he will enjoy the chilli addition
Inside the rustic kitchen
Thanks Bintu, I hope he does!
Julia
I loove your photos! I could eat bruschetta all day long. Thanks for those tips on how to cook with aubergine!
Inside the rustic kitchen
Thanks so much Julia, I could eat it all day too there are so many options!