Bruschetta al Pomodori e Melanzane – Toasted Bread with Tomatoes and Eggplant

Whole wheat Bruschetta with sundried tomatoes and eggplant is a perfect tribute to putting up garden produce under olive oil.


  • 4 thick slices good whole wheat or pumpernickel bread, toasted
  • 1 clove garlic, minced
  • sun dried tomatoes
  • marinated eggplant
  • grated Parmigiano Reggiano cheese
  • Fresh basil leaves
  • grinding black pepper


  1. Rub each slice of toasted bread lightly with a garlic clove. Place each slice on a luncheon dish. Top each slice with two or three tomato slices, two or three eggplant slices, some grated cheese, a fresh basil leave and a grinding of black pepper. Drizzle a little of the oil from the jar over the bread and serve immediately.

This recipe was featured on Season 19 - Episode 1903.

Print This Recipe


No comments on this recipe.

Leave a comment

Your comment will be revised by the site if needed.