Fried eggplant topped with fresh salsa and crumbled cotija. No bread required. The panko coating keeps the eggplant crisp long enough to hold the toppings without going soggy. Make the salsa fresca first so it has time to sit. Cotija is the better choice here if you can find it. Feta works too. Serve as an appetizer or stack a few rounds for a solid vegetarian main.
How to Make Eggplant-Salsa Fresca Bruschetta
Frying the eggplant
Get the oil hot before the eggplant goes in. Medium-high heat, not medium. The panko needs to set and brown quickly or it absorbs oil and goes greasy. Don’t crowd the pan. One layer at a time.
The salsa fresca
Roma tomatoes hold their texture better than beefsteak here. Dice them small and let the salsa rest for at least ten minutes before serving. The lime juice and salt draw out the liquid and the flavors tighten up. 
Assembling
Top the eggplant rounds right before serving. Salsa sitting on fried food for too long defeats the whole point of the crust. Cheese goes on after the salsa. Serve immediately.
Eggplant-Salsa Fresca Bruschetta
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
Crispy fried eggplant topped with a vibrant salsa fresca and crumbled cheese. A unique twist on classic bruschetta, perfect for appetizers.
Ingredients
- 1 cups (237 ml) eggplant, sliced in rounds
- 1 egg
- 1 Tbsp water
- Panko crumbs
- 1-2 Tbsp olive oil
- 1 tsp salt
- ? tsp pepper
- Salsa Fresca
- 3-4 Roma tomatoes, chopped
- 2 Tbsp onion, chopped
- 1-2 cloves garlic, minced
- 1 jalapeño pepper, chopped
- 1 tsp chopped cilantro
- Squirt of lime juice
- Salt
- Cotija or feta cheese crumbles
Instructions
- Mix the egg and water in a shallow bowl.
- In another shallow bowl, mix the Panko, salt, and pepper.
- Dip the eggplant rings in the egg and then dredge in the Panko mixture.
- Place the coated eggplant in a pan coated with olive oil and cook over medium-high heat until golden brown and crispy with a tender center.
- Top the fried eggplant with salsa fresca and sprinkle with cotija or feta cheese crumbles.
- Salsa Fresca
- Stir all of the chopped veggies together and season to taste with salt.
- Cover the salsa with plastic wrap and let it chill for several hours to bring out the flavors.
Notes
- For extra crispy eggplant, ensure the panko is evenly distributed and the oil is hot before frying.
- If you don’t have Cotija cheese, feta or even a sharp cheddar will work well as a substitute.
- Store leftover salsa fresca in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 2 slices
- Calories: 200
- Sugar: 5
- Sodium: 300
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 7
- Carbohydrates: 25
- Fiber: 4
- Protein: 5
- Cholesterol: 50
Frequently Asked Questions
Do I need to salt the eggplant before frying?
It helps. Salting the rounds for 10 to 15 minutes draws out bitter moisture. Pat them dry before dipping in egg and panko.
Can I bake the eggplant instead of frying it?
You can. Brush both sides with olive oil and bake at 425 degrees for about 20 minutes, flipping halfway. The crust won’t be quite as crispy, but it still works well.
What is the difference between cotija and feta here?
Cotija is drier and saltier with a crumbly texture. Feta is creamier and tangier. Both pair well with the salsa fresca, so use whichever you can find.
