Eggplant Bruschetta

Gluten Free/ Vegan/ Baked

“Fried” Eggplant with Latin Style Bruschetta

Ingredients:

1 small eggplant cut into 1/4 thick rounds

salt

coconut oil

Breadcrumbs:

1 cup almond flour ( I used Honeyville)

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon parsley flakes

Bruschetta: 

1/2 pint cherry tomatoes, diced finely

1/4 cup red onion or shallot, minced

1/4 cup fresh cilantro, minced (measured before mincing)

1/4 teaspoon sea salt

2 small cloves garlic, minced

2 Tablespoons extra virgin olive oil

Directions:

Sprinkle a pinch of salt on both sides of the eggplant slices to draw out the water and help them crisp up. Then set them aside for about 10 minutes.

Preheat the oven to 425*

Mix together the breadcrumb ingredients and set aside.

After 10 minutes are up, brush the eggplant slices on both sides with coconut oil.

Dip the now oiled eggplant slices into the breadcrumbs and coat both sides.  Then place on a parchment lined baking sheet.

Bake for about 15 minutes.  Flip them over and bake for another 10-15 minutes.

While they cook, prep the bruschetta by mixing together all the bruschetta ingredients.

Once the eggplant is out of the oven and has cooled enough to handle, top it with the bruschetta mix and eat.

Enjoy!