Grilled Eggplant Bruschetta topped with melted mozzarella, red pepper flakes and fennel seeds. Made on toasted crusty Italian bread, this appetizer or antipasto is light, simple and full of flavour.
We’ve been making this eggplant bruschetta for years. It uses just a few simple ingredients and comes together quickly, making it perfect for a light lunch, snack or starter.
You can use slices of crusty bread or halved crusty rolls depending on what you have. The eggplant (aubergine) is grilled on a hot griddle until tender and slightly charred, then finished with fresh mozzarella, a pinch of red pepper flakes and fennel seeds — a favourite flavour pairing.
Some tips before you begin
- Use fresh mozzarella: Pat slices dry with kitchen paper to remove excess moisture; leave them resting while you grill the eggplant.
- Grilling eggplant: Brush slices lightly and evenly with olive oil using a pastry brush before placing them on a hot griddle pan.
- No salting needed: You don’t need to salt the eggplant first — just cut even slices and grill.
- Herbs and spices: Use a light sprinkle of fennel seeds and red pepper flakes. Dried oregano would also work if you prefer.
- Serving suggestion: Serve for lunch or as an aperitivo alongside a light cocktail for a delicious, casual snack.
Visual walk-through of the recipe
- Slice the eggplant lengthwise into even slices. Lightly brush each side with olive oil and place on a hot griddle pan. Grill until coloured and slightly charred — about 30–60 seconds per side depending on heat and thickness.
- Transfer grilled eggplant to kitchen paper to drain briefly. Slice the crusty bread and toast it under a hot grill (broiler) on one side only.
- Place two slices of grilled eggplant on the untoasted side of each piece of bread (add more slices for larger bread). Top with slices of mozzarella and sprinkle with red pepper flakes, fennel seeds and a pinch of salt and pepper.
- Place the prepared bruschetta under a hot grill until the mozzarella melts, bubbles and turns lightly golden. Serve hot.
More easy bruschetta toppings to try
- Bruschetta al pomodoro (tomato bruschetta)
- Sausage and stracchino
- Crostini three ways – spinach; creamy white bean; prosciutto, pecorino and truffle honey
- Pea pesto and goat’s cheese
- Whipped ricotta with balsamic cherries
- Sun-dried tomato pesto and ricotta
- Roasted fennel, salami and ricotta
Love eggplant? Try other recipes such as Italian marinated eggplant, eggplant roll-ups with spinach and ricotta, or parmigiana di melanzane — all great ways to enjoy aubergine.
If you try this recipe, please leave a comment and rate it. I enjoy hearing your feedback and variations.
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Eggplant bruschetta with mozzarella
By Emily
Ingredients
- 8 slices crusty bread
- 1 medium eggplant (aubergine)
- 250 g (8.8 oz) mozzarella, sliced
- 3 tbsp olive oil
- Red pepper flakes (chilli flakes), to taste
- Fennel seeds, to taste
- Salt and pepper, to season
Instructions
- Heat a griddle pan over medium heat. Slice the eggplant lengthwise into even slices and brush both sides lightly with olive oil. Grill in batches until slightly charred and cooked through.
- Transfer cooked eggplant to kitchen paper to drain. Place the bread under a hot grill and toast on one side only.
- Arrange two slices of eggplant on the untoasted side of each piece of bread (add more for larger slices). Top with mozzarella, then sprinkle with red pepper flakes, fennel seeds and a little salt and pepper.
- Place under a hot grill until the mozzarella melts, bubbles and turns lightly golden. Serve hot, cutting larger slices in half if needed.
Helpful Info for All Recipes
- I generally use extra virgin olive oil unless stated otherwise.
- Vegetable sizes are medium unless noted.
- Recipes are developed using a fan (convection) oven when relevant.
- Nutrition is calculated automatically and should be used as an approximation.
Nutrition
Carbohydrates: 37 g |
Protein: 14 g |
Fat: 14 g
Nutrition information is approximate.