Home » Bruschetta » BRUSCHETTA – Tomato or Eggplant, and Eggplant Crushed Tomato Sauce

BRUSCHETTA – Tomato or Eggplant, and Eggplant Crushed Tomato Sauce

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                                                       Tomatoes from my Garden.

Eggplant Pizza                                                              
Eggplant Bruschetta                                            Eggplant Crush Tomato Sauce

Tomato Bruschetta 

Use Fresh Cherry or Roma Plum Tomatoes   

Place in bowl: 
  • Chopped Tomatoes into small chunks.
  • Add Finely Chopped Garlic
  • Add Seasonings: Salt, Pepper and Garlic Powder
  • Add Fresh chopped Parsley and Basil
  • Add Olive Oil. Enough to cover tomatoes
  • Add Peccorino Romano – Locatelli – Grated Cheese
  • Mix 
  • Slice Italian bread in a slant.
  • Lay out bread on a wire rack and sprinkle a little bit of Olive Oil and Grated Cheese on them then toast in oven until crispy.
  • Place toasted bread slices on plate and add Tomato Bruschetta.

or  Split Italian bread in half, toast in oven 1/2 way then place Bruschetta on top with slices of fresh mozzarella toast again until cheese is melted.

Bake Catfish Brushetta:  Can Also place on top of fish and Bake it.
Bruschetta can also be frozen in small plastic containers.  I do this all summer long when harvesting the tomatoes. Delicious to have all winter long.

Eggplant or Zucchini Bruschetta

Can be used for on top of  Pasta, pizza, Italian bread, as a side dish or in a
 Portabella Mushroom cap
  • Peel Eggplant or Zucchini
  • Slice as shown below
  • Then Slice in quarters. Place in bowl.
In Large frying pan:
  • Place Olive Oil in to cover more than bottom. (NOTE: Eggplant will use all the oil so you might have to keep adding some)
  • Heat oil first then lay the Eggplant flat in the pan.
  • Add Salt, pepper and Garlic Powder.
  • Fry both sides until golden brown. you can see it becoming transparent.

At this step you can add the Eggplant to the Tomato Bruschetta and place on Italian bread.

or place on side and keep following the steps below for 

 Eggplant or Zucchini Crushed Tomato Sauce

You can also freeze into 16 oz plastic containers.   I always do this so I  have the Eggplant Sauce ready and don’t have to go through the whole process.  I usually make this after harvesting my Eggplant or Zucchini from the garden and it lasts me all winter.

First Make the Crush Tomato Sauce:
  • Place Olive Oil on bottom of pan 1/4 to 1/2 cup
  • Add 8 sliced Garlic cloves. Saute until lightly golden
  • Add 3 Diced Tomato Cans – TuttoRosso
  • Seasonings: 1 TBS Sugar, 1 Tsp Salt, pepper and Garlic Powder;                                                   1 TBS fresh chopped parsley and fresh chopped basil
  • Stir and cook on High heat until it boils 
  • Then simmer on medium heat for 15 – 20 Minutes.
  • NOTE: Do NOT add any water to this recipe. not needed.
  • Add Eggplant. stir and cook for another 5-10 min.



  • Freeze in 16 oz containers or continue below to finish preparing the rest of this meal.
  • NOTE: if you are using a frozen container then it must be defrosted and heated into a frying pan.
  • Place what you will be serving tonight in a large frying pan.
  • Add 1/4 grated Cheese. Stir
  • Bring to boil. 
  • Add chopped cubed Provolone BelGioioso Cheese, stir and cook for  30 seconds.
  • Shut off heat and serve over Pasta or as a side dish.

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