Whole30 Bruschetta with Tomato and Mozzarella

Elevate your appetizer game with this Whole30 Bruschetta with Tomato and Mozzarella! This fresh and flavorful twist on a classic Italian favorite swaps traditional bread for tender, golden slices of grilled eggplant, making it entirely grain-free and Whole30-compliant. Juicy diced tomatoes, fragrant fresh basil, and a touch of garlic create a vibrant topping, perfectly balanced with a drizzle of rich, homemade balsamic glaze. With a prep time of just 15 minutes and minimal ingredients like ripe tomatoes, extra virgin olive oil, and a single large eggplant, this recipe delivers big on flavor while keeping things simple and wholesome. Whether you’re hosting a crowd or craving a light, summer-inspired snack, this low-carb, gluten-free bruschetta is sure to impress!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 medium Ripe tomatoes
• 1 cup Fresh basil leaves
• 2 large Garlic cloves
• 0.5 cup Balsamic vinegar
• 1 large Eggplant
• 3 tablespoons Extra virgin olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

To begin, wash the tomatoes and dice them into small, even pieces. Transfer the diced tomatoes to a medium-sized mixing bowl.

Step 2

Wash and finely chop the fresh basil leaves. Set aside a few whole leaves for garnishing, then add the chopped basil to the bowl with the tomatoes.

Step 3

Peel and mince the garlic cloves. Stir the minced garlic into the tomato and basil mixture.

Step 4

Add 1 tablespoon of extra virgin olive oil to the bowl, along with salt and black pepper. Stir well to combine all ingredients. Set aside to allow the flavors to meld.

Step 5

Slice the eggplant into rounds approximately 1/4 inch thick.

Step 6

In a large skillet or grill pan over medium heat, add the remaining 2 tablespoons of olive oil. Once the oil is hot, add the eggplant slices in a single layer, working in batches if necessary.

Step 7

Cook each side of the eggplant slices for about 3-4 minutes, until they are golden brown and have softened. Remove from the pan and let them cool slightly on a paper towel-lined plate to absorb any excess oil.

Step 8

While the eggplant is cooling, prepare the balsamic glaze. In a small saucepan, pour the balsamic vinegar and bring to a low simmer over medium heat. Allow it to reduce by half, until slightly thickened and syrupy, about 8-10 minutes. Stir occasionally and watch closely to prevent burning.

Step 9

To assemble the bruschetta, place the cooled eggplant slices on a serving platter. Spoon the tomato and basil mixture generously over each eggplant round.

Step 10

Drizzle the balsamic glaze over the bruschetta, and garnish with the reserved whole basil leaves. Serve immediately and enjoy your Whole30-friendly appetizer!

Nutrition Facts

Serving size	(1288.6g)

Amount per serving	% Daily Value*
Calories	741.4

Total Fat 44.3g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 1998.9mg	0%
Total Carbohydrate 82.2g	0%
Dietary Fiber 26.3g	0%
Total Sugars 53.5g
Protein 13.0g	0%

Vitamin D 0IU	0%
Calcium 209.8mg	0%
Iron 5.5mg	0%
Potassium 3031.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.1%

Protein: 6.7%

Carbs: 42.2%