Ricotta, Grilled Eggplant, and Fresh Mint Bruschetta (Bruschetta Calabrese)

Ricotta, Grilled Eggplant, and Fresh Mint Bruschetta (Bruschetta Calabrese)
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Italian Diabetes Cookbook. Recipe Credit: . Photo Credit: Renee Comet.

Author Amy Riolo says, "The popular Italian poet Gabriele D’Annunzio once described the view of the sea from Reggio Calabria as 'the most beautiful kilometer in Italy.' Known as the ancestral homeland to 20% of the Italian-American population, the southern Italian region was once home to powerful Greek and Byzantine colonies like the city of Crotone, where Pythagoras once formed a secret society of intellectuals. This recipe is popular in Calabria because it incorporates eggplant and ricotta—two widely celebrated ingredients—on their beloved country-style bread."

  • Prep time
    5 min
  • Cook time
    10 min
  • Servings
    4 Servings
  • Serving size
    1 slice bread, 2 tablespoons ricotta, and approximately 1/3 cup eggplant
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 slice bread, 2 tablespoons ricotta, and approximately 1/3 cup eggplant
  • Amount per serving Calories 150

  • Total Fat 10g
    • Saturated Fat 2.6g
    • Trans Fat 0g
  • Cholesterol 10mg
  • Sodium 170mg
  • Total Carbohydrate 11g
    • Dietary Fiber 3g
    • Total Sugars 2g
  • Protein 5g
  • Potassium 225mg
  • Phosphorus 85mg

Choices/Exchanges: 1/2 Starch, 1 Vegetable, 1 Fat, 1/2 Medium-fat meat



  • baby eggplants (1/2 pound total), ends trimmed and cut lengthwise into 4 × 1/4-inch slices
  • good-quality extra virgin olive oil (preferably Calabrian; see Where to Buy Guide), divided
    2 tbsp
  • unrefined sea salt, divided
    1/8 tsp
  • ciabatta or other light, crusty, country bread
    4 (1/2-inch) slices
  • ricotta cheese, divided
    1/2 cup
  • freshly ground black pepper
    1/4 tsp
  • finely chopped fresh mint
    1/4 cup


  1. Preheat broiler to high or grill to medium-high.

  2. Lightly brush the eggplant slices with 1 tablespoon olive oil and set on a baking sheet. When the grill is ready, use tongs to place slices directly on the grill and cook each side until grill marks appear and slices are nicely browned, 3–4 minutes per side. Or, if broiling, place baking sheet directly under broiler, and broil each side until golden, 1–2 minutes per side.

  3. Remove baking sheet from oven or, if grilling, use tongs to transfer eggplant back to the baking sheet, and sprinkle with about half the salt. When slices are cool enough to handle, cut into 1/4-inch cubes, place in a bowl, and set aside.

  4. When ready to serve (do not prepare these ahead of time or the bread will get soggy), grill the bread slices on both sides until grill marks appear, or place under the broiler until golden brown. Slather each piece evenly with 2 tablespoons. ricotta. Sprinkle with remaining salt and the pepper. Top with the chopped eggplant. Drizzle with remaining 1 tablespoon. olive oil and garnish with mint. Serve immediately.