Baked eggplant bruschetta and confit tomatoes, large toasts with eggplant that are perfect to enjoy even in summer. If you love bruschetta like I do, you must try this version of large toasts with eggplant, confit tomatoes and mozzarella, a burst of flavor and aroma! If you are looking for recipes to reuse stale bread, or ideas for a standing appetizer or poolside snack, or a finger food recipe for an aperitif with friends, these toasts are just what you need. To make bruschetta with eggplant, mozzarella and confit tomatoes you need very little, but the result will amaze everyone because they are truly very, very indulgent! I often prepare large toasts: in winter I like the ones with guacamole and salmon or bread toasts with sausage or toasts with onions and primo sale. In summer I prefer them with vegetables and seasonal produce, and this recipe is an example! Want to try it too? Follow me in the kitchen and you’ll see how wonderful it turns out!

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Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 10 Minutes
Portions: 5
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer and Autumn

Ingredients to make bruschetta with eggplant and cherry tomatoes

18 oz bread (ciabatta, loaf, round loaf, fresh or stale)
1 eggplant (large)
to taste salt
to taste extra virgin olive oil
10 tomatoes (medium)
1 pinch sugar
1 pinch garlic powder (or fresh)
1 pinch oregano

Tools

Baking sheets
Parchment paper

Steps

Peel the eggplants, cut them into cubes, place them in a bowl, sprinkle with a little salt, toss and let rest for 30 minutes. After that time, transfer the eggplant cubes onto paper towels and blot them to remove their excess moisture. Arrange the eggplant on a baking sheet, drizzle with a good splash of oil and roast in a hot oven at 392°F (convection) until soft and golden. It may take about 20 minutes.
Slice the tomatoes, arrange them on a baking sheet lined with parchment paper, drizzle with a little oil, sprinkle with salt, a little sugar, dried oregano and roast at 392°F (convection) for 15-20 minutes.
Halve the bread, drizzle it with a little oil and toast it for 6-7 minutes in the oven at 392°F, or until the crumb is golden.
Remove the bread from the oven, top it with the cherry tomatoes, the eggplant, torn mozzarella and return to the oven for another 10 minutes.
Once the cheese has melted, you can portion and serve them and you will taste how delicious they are! I recommend preparing only the amount of bruschetta you plan to eat immediately; if any remain, store them in the refrigerator and consume within 24 hours after reheating.