Tag Archives: bruschetta

Eggplant with Bruschetta

This is a great appetizer – breaded eggplant, ricotta and tomato bruschetta. It’s like an inside out eggplant rollatini with a topping of bruschetta and herbs.

Eggplant with Bruschetta
Eggplant with Bruschetta

6 servings
177 calories per serving

1 medium eggplant, peeled and sliced
½ c Egg Beaters
Salt and pepper to taste
½ t garlic powder
¾ c breadcrumbs
¼ c parmesan cheese
2 T olive oil (save ½ t for tomatoes)
14.5 oz. can petite diced tomatoes, drained well
2 t white vinegar
1 c fat free ricotta cheese
Chopped basil

Slice the eggplant thinly and lay rounds on paper towels. Sprinkle with salt and let sit ½ so pull out some of the bitterness. Rinse and pat dry. Mix eggs, salt and pepper. Mix breadcrumbs, garlic and cheese. Heat 1 T oil in skillet. Dip eggplant in egg and then crumbs to coat. Work in batches and cook until browned on both sides, about 3 minutes per side. Add extra oil in between batches. Drain on paper towels. Place on a platter and top each round with some ricotta cheese. Mix tomatoes and vinegar and ½ t oil and divide among eggplant rounds. Garnish with chopped basil.

Greek Bruschetta

Bruschetta is simply a dish that has some short of chopped tomatoes served on top of some type of bread product. There are a million variations – this one is Greek and oh so good ! Cut into wedges, these make a great appetizer. Served whole, they make an awesome lunch ! 1 whole pita is only 180 calories so there’s still room for some soup or salad on the side 🙂

Greek Bruschetta
Greek Bruschetta

6 servings
60 calories per serving

2 7 inch whole wheat pitas
1 T fat free balsamic vinaigrette
1 T chopped basil
1 large plum tomato, seeded and chopped
1 clove garlic, minced
1/3 c fat free plain hummus
1 T shredded parmesan cheese

Preheat oven to 400 degrees. Place pitas on a cookie sheet and bake 6 minutes or until a bit crisp. Mix vinaigrette, basil, tomato and garlic. Spread the hummus evenly on the 2 pitas and then spoon over the tomato mixture. Sprinkle with the cheese and bake 5-6 minutes or until hot. Cut each pita into 6 wedges.

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