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Grilled Eggplant Bruschetta with Fresh Mozzarella

Grilled Eggplant Bruschetta topped with melted mozzarella, red pepper flakes and fennel seeds. Built on toasted crusty Italian bread, this appetizer or antipasto is simple, light and full of flavor.

A slice of eggplant bruschetta in a rustic setting topped with mozzarella, red pepper flakes and fennel seeds.

We’ve made this eggplant bruschetta for years; it’s consistently delicious and comes together with just a handful of everyday ingredients. The combination of gently charred eggplant, creamy fresh mozzarella and a hint of heat from red pepper flakes is brightened by the aromatic crunch of fennel seeds. It works equally well as a light lunch, starter for a dinner party, or as part of an aperitivo spread.

Use slices of crusty bread or crusty rolls depending on what you have—both work well. The eggplant (aubergine) is grilled on a very hot griddle pan until it’s tender and slightly charred, then layered on the untoasted side of the bread, topped with mozzarella and finished under a hot grill until the cheese is bubbling and golden.

Some tips before you begin

  • Fresh mozzarella: Pat slices dry with kitchen paper to remove excess moisture so the cheese melts nicely without making the bread soggy.
  • Grilling the eggplant: Lightly brush each slice with olive oil for even browning and to prevent sticking; a hot griddle gives the best char and flavour.
  • No need to salt first: For this method there’s no requirement to salt the eggplant ahead of time—simply slice evenly and grill.
  • Herbs and spices: A light sprinkle of fennel seeds and red pepper flakes is all you need. Dried oregano can be used as an alternative if you prefer.
  • Serving suggestion: Serve hot straight from the grill for the best texture. These bruschette pair well with an aperitivo or a crisp salad.
Two photos one of eggplant, mozzarella, red pepper flakes and fennel seeds laid out on a wooden surface. The next is a loaf of crusty bread on a wooden surface. Eggplant bruschetta with mozzarella
The ingredients you need to make Eggplant Bruschetta

Visual walk-through of the recipe

  1. Slice the eggplant lengthwise into even pieces. Using a pastry brush, lightly coat each slice with olive oil. Heat a griddle pan until very hot and cook the eggplant in batches until both sides are colored and slightly charred — about 30–60 seconds per side depending on thickness.
Sliced eggplant stacked up on top of kitchen paper and then laid out on a griddle pan. Eggplant bruschetta with mozzarella
  1. Rest the grilled eggplant on kitchen paper to absorb any excess oil. Slice the crusty bread and toast under a hot grill on one side only so the untoasted side can receive the warm eggplant and cheese.
Grilled eggplant with char marks on a plate next to a sliced loaf of crusty bread. Eggplant bruschetta with mozzarella
  1. Place two slices of grilled eggplant (or more for large bread) on the untoasted side of each slice of bread. Top with slices of fresh mozzarella and sprinkle with red pepper flakes, fennel seeds, and a pinch of salt and freshly ground black pepper.
A close up photo of grilled eggplant on crusty bread with mozzarella. Eggplant bruschetta with mozzarella
  1. Place the prepared bruschette under a hot grill until the mozzarella is bubbling, melted and slightly golden. Serve immediately while hot and gooey.

More easy bruschetta toppings to try

  • Classic tomato bruschetta (Bruschetta al pomodoro)
  • Sausage with stracchino cheese
  • Crostini three ways: spinach, creamy white bean, and prosciutto with pecorino and truffle honey
  • Pea pesto with goat’s cheese
  • Whipped ricotta with balsamic cherries
  • Sun-dried tomato pesto with ricotta
  • Roasted fennel with salami and ricotta
A close up of eggplant bruschetta with mozzarella sitting on crushed baking paper on a wooden surface

Love eggplant? There are many ways to enjoy it: try marinated eggplant, eggplant roll-ups with spinach and ricotta, or a classic parmigiana di melanzane. Each highlights the vegetable in a different style — roasted, layered or rolled.

Ingredients

  • 8 slices crusty bread
  • 1 medium eggplant (aubergine)
  • 250 g (about 8.8 oz) fresh mozzarella, sliced
  • 3 tbsp olive oil
  • Red pepper flakes (chilli flakes), to taste
  • Fennel seeds, a light sprinkle per bruschetta
  • Salt and freshly ground black pepper, to season

Instructions

  1. Heat a griddle pan over medium-high heat. Slice the eggplant lengthwise to an even thickness and brush both sides with olive oil.
  2. Grill the eggplant in batches until both sides show char marks and the flesh is cooked through. Transfer to kitchen paper to drain.
  3. Place the slices of bread under a hot grill and toast on one side only.
  4. Arrange two eggplant slices on the untoasted side of each bread slice. Add a slice or two of mozzarella on top, then finish with red pepper flakes, fennel seeds and a pinch of salt and pepper.
  5. Return the topped bread to the grill and cook until the mozzarella melts and becomes slightly golden. Serve hot.

Nutrition (per serving, approximate)

Calories: 328 kcal | Carbohydrates: 37 g | Protein: 14 g | Fat: 14 g | Saturated fat: 5 g | Fiber: 3 g | Sodium: 582 mg

Nutrition information is calculated automatically and should be used as an approximation.

Helpful Info for All Recipes

  • I recommend extra virgin olive oil unless otherwise noted.
  • All vegetables are assumed medium-sized unless stated otherwise.
  • Recipes are tested using a fan (convection) oven where applicable.
  • Adjust seasoning and chilli to your taste. A light pinch of red pepper flakes adds warmth without overwhelming the other flavours.