Cheerio Crusted Eggplant with a Balsamic Reduction and Bruschetta Topping

Yeah, you read that right, this recipe is made with cheerios. Oh and its delicious, so just take a moment to accept that fact.  Okay moving on.  This recipe is fun and has a lot of intricate flavors that all create a lovely melody on your tongue. Even though it sounds kind of fancy it was pretty easy! Give this a try for your next dinner, and pleasantly surprise the ones you are serving.


  • eggplant
  • cheerios
  • flour
  • egg
  • salt and pepper
  • tomato
  • balsamic vinegar
  • stick of mozzarella cheese
  • just a very little bit of onion (optional though)

How to:

  1. First lets start with the reduction, pour some vinegar in the pan, cover the bottom of a sauce pan, but you dont really need that much.
  2. Bring it to a light boil and then lower the temp and let it reduce.
  3. Now for the eggplant.
  4. Begin by crushing up your cheerios, I used a coffee mug with the cheerios in a ziplock.  Its okay to have some bigger pieces but try to get them as small as possible.
  5. Then add about 2 tablespoons of flour to this, depending on how much you intend on making.
  6. Add some salt and pepper to this mix as well.
  7. Now slice up for eggplant, you can leave the skins on. Salt these and let them sit for about 15 minutes, allowing some of the moisture to be drawn out.
  8. Beat an egg with a little bit of water added.
  9. Here comes the messy part, you are going to dip the eggplant in the egg, then into the batter.  Make sure the eggplant is well coated.
  10. In a pan add just a bit of oil and once it is hot add your eggplant in.
  11. I cook these on medium for a bit but my reduction wasnt ready so I put them in the oven for a bit.
  12. Once everything is done, top your eggplant with diced tomatoes, chopped cheese, and then drizzle with the reduction and BAM.  ENJOY the fabulousness 😀









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