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Dinner Bruschetta with Eggplant Ragu

Dinner Bruschetta with Eggplant Ragu

Nutrition Facts
  • cal. (kcal) 331
Dinner Bruschetta with Eggplant Ragu
  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 51 mins
  • Carb Grams Per Serving: 49


  • Nonstick cooking spray
  • 1 1 - pound eggplant, peeled and cut into 3/4-inch pieces
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 1 28 - ounce can diced tomatoes
  • 1 15 - ounce can cannellini beans, drained and rinsed
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup basil leaves, thinly sliced
  • 4 slices 2-inch sourdough or French bread
  • 1 cup shredded reduced-fat mozzarella
  • 2 tablespoons grated Parmesan


  1. Preheat the oven to 450 degrees F. Coat a baking pan with the cooking spray. Place the eggplant in pan in a single layer; coat with cooking spray and roast until tender, 25 to 28 minutes.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook 5 minutes or until soft, stirring occasionally. Add roasted eggplant and the tomatoes, beans, oregano, thyme, salt and black pepper; cook 20 minutes; stir occasionally. Remove from heat and stir in the basil.
  3. Mist a baking sheet with cooking spray and place the bread on it. Top bread with 1/2 cup of the mozzarella and put it in the 450-degree oven until cheese is melted, about 5 minutes. Remove toasted bread slices from oven and divide three quarters of the eggplant topping among them. Top bread with remaining mozzarella and the Parmesan; cook 2 to 3 minutes more or until cheese is melted. Serve with remaining topping spooned around the bruschetti.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 331 cal., 10 g total fat (4 g sat. fat), 49 g carb. (13 g fiber), 19 g pro.