Eggplant Bruschetta


  • 1 large eggplant
  • Salt and pepper, to taste
  • Olive oil
  • 2 large tomatoes, diced
  • 2 tsp. garlic powder, or more to taste
  • 2 tsp. Italian seasoning, or more to taste
  • 3/4 cup Parmesan cheese

Preheat oven to 400 degrees F.

Slice the eggplant into 1/2-inch pieces.

Arrange the eggplant pieces on a baking sheet. Coat each piece with olive oil and a sprinkle of salt and pepper. Sprinkle with garlic powder and Italian seasoning. Pile each eggplant slice with a spoonful of tomato pieces. Top with a generous amount of Parmesan cheese.

Bake for 15-20 minutes or until eggplant is tender and cheese is melted. Serve immediately.

by The Savvy Kitchen