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Sunday, January 22, 2012

EGGPLANT BRUSCHETTA



EGGPLANT BRUSCHETTA

This is one of my favorite appetizers of all time.  I love eggplant and especially Japanese eggplants which are a perfect size for appetizers, and far less bitter than the larger variety of eggplants.  There is no need to soak them in salt water, or peel them or anything like that.  I sometimes make them as a veggie side.  Problem is, I find myself snacking in the kitchen before I get to the table.  They are so good, especially when you're hungry.  Yum!!

7 tbsp olive oil (105 mL)
1 small onion, chopped
1 garlic clove, minced
14.5 oz can diced tomatoes (411 g)
1/cup water (125 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tsp sugar (10 mL)
1/tsp dried oregano (2 mL)
1/tsp dried basil (2 mL)
1/tsp No Salt® (2 mL)
1/cup Gluten-Free Bake Mix (125 mL)
1/cup grated Parmesan cheese (75 mL)
1/4 tsp Italian seasoning (1 mL)
1/4 tsp No Salt® (1 mL)
1/8 tsp black pepper (0.5 mL)
1/8 tsp salt (0.5 mL)
2 eggs
1 tbsp water (15 mL)
1 lb Japanese eggplant slices (about 1/4-inch (0.6 cm) thick)  (0.45 kg)
1 cup grated Mozzarella cheese (250 mL)

In large skillet, in 1 tbsp (15 mL) olive oil, cook onion and garlic until translucent and tender. Stir in tomatoes, water, liquid sweetener, oregano, basil and No Salt®.  Simmer over low heat 10 minutes.  On dinner plate, spread Gluten-Free Bake Mix, Parmesan cheese, Italian seasoning, No Salt®, black pepper and salt.  In small bowl, beat eggs and water together with fork.  Dip eggplant in egg wash and then lightly in Parmesan cheese mixture on both sides.  In large nonstick saucepan, in 1 tbsp (15 mL) hot oil, fry eggplant slices until golden brown on both sides.  Repeat.

Place a little tomato mixture along with some cheese on each eggplant round.  They may be reheated if desired; however, they are tasty at room temperature as well.

Helpful Hints:  If you think you will run out of “breading” then stir in some more Parmesan cheese or bake mix.  You will need a good nonstick saucepan that is still in good shape to use the amounts of oil indicated otherwise the eggplant absorbs too much oil.

Yield:  8 servings
1 serving (about 6)
246.7 calories
8.5 g protein
20.4 g fat
8.0 g carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:
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12 comments:

Balvinder Ubi said...

I love egg plant brushetta in appetizer. But we usually stir fry or bake the roundels with whole dry masala and serve it over Naan like Pizza. Just have a peek at my recipe in October.

Jennifer said...

I will go check it out soon as I have a moment. Phew - busy life! Thanks for commenting.

Lizzy said...

What a delightful way to avoid the carbs! These sound wonderful!!

Ann said...

Oh, this is FABULOUS! I love eggplant AND bruschetta - combining them is brilliant! Thanks for sharing...this is a winner!

Tina said...

Unique twist on the standard tomato bruschetta. I have never tried this but it sure does look like a delicious way to make use of eggplant! Also the preparation method does look fairly easy, which is a bonus in itself.

Jennifer said...

It is easy, Tina. :)

You're welcome, Ann.

They are yummy, Lizzy - my fave appetizer practically.

Curry and Comfort said...

What a great idea to use the eggplant as the base of the bruschetta!! Really genius!! :)

Jennifer said...

LOL Thanks, Ramona.

mjskit said...

What a great twist on the bruschetta! Love crispy eggplant slices like this but never thought of making them the "bread". Fabulous recipe!

Jennifer said...

It's so great as the "bread", Mjskit, that I way prefer it.

Jen at The Three Little Piglets said...

That's such a great idea! I love the idea of using the eggplant as the base instead of bread.

Jennifer said...

Thanks, Jen. :)