Eggplant and Bruschetta Topping

Makes 8


  • Batter: 2 cups flour + salt + onion powder + water
  • 8 eggplant slices
  • About 1-2 cups bruschetta topping
  • oil (if not enough in bruschetta topping)

T0 Make:

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Make batter by mixing together flour, a sprinkle of salt, and a dash of onion powder. Then add just enough water to make a thick, gooey batter. Should not be lumpy, but should be thick and gooey. If the batter is too thin, add more flour.
  3. Lightly grease baking pan, cookie sheet, or something similar with oil (I recommend using oil from the bruschetta).
  4. Dip eggplant into the batter. A thick coating is best. You may have to make more batter.
  5. Place eggplant on the baking pan/cookie sheet.
  6. Bake for 15-20 minutes until batter forms into a crust/shell around the eggplant. It is okay if it is still soft, but it should not be golden brown or crispy yet. Take out sooner if necessary to prevent burning/overcooking, because it still needs to cook another 10-15 minutes.
  7. Remove from oven, top with bruschetta topping.
  8. Return to oven and cook another 10-15 minutes.
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