Vorspeise
Bruschetta di Parmigiana di Melanzane
1 Std. 15 Min.Für 6Nutri-Score C€€
C
1 Std. 15 Min.
1 Std. 15 Min.Bruschetta di Parmigiana di Melanzane
was Sie brauchen
Zutaten
aubergines (sliced)Obst & Gemüse2 Stücke
salt (tablespoons, for salting the aubergines)Gewürze5 Stücke
olive oil (for frying)Vorräte300 ml- olive oil (for the tomato sauce)Vorräte45 ml
onion (finely chopped)Obst & Gemüse1 Stück
garlic (cloves, minced)Obst & Gemüse2 Stücke
fresh basil (handful, for the sauce)Obst & Gemüse15 g
tomato sauce (passata)Vorräte1 Liter- salt (tablespoons, for the sauce)Gewürze3 Stücke
sourdough bread (slices)Backwaren6 Stücke
mozzarella di bufala (torn)Milchprodukte2 Stücke
parmesan cheese (grated)Milchprodukte200 g- fresh basil (handful, for assembling)Obst & Gemüse10 g
pro Portion
Nährwerte
431kcal
- Kohlenhydrate
- 29 g
- Eiweiß
- 13 g
- Fett
- 29 g
was Sie verwenden
Utensilien
Bratpfanne
Stielkasserolle
Backblech
Seiher
Reibe
Schritt für Schritt
Zubereitung
- Schritt 1
Salt the aubergines
- Slice the aubergines and layer them in a colander, sprinkling generously with salt between the layers.
- Leave to rest so the bitter juices drain, then pat dry.
- Schritt 2
Fry the aubergines
- Heat the olive oil in a frying pan.
- Fry the aubergine slices until golden on both sides, then drain on paper towels.
- Schritt 3
Make the tomato sauce
- Sweat the chopped onion and garlic in the olive oil until soft and fragrant.
- Add the tomato sauce and the basil, season with salt and simmer until thickened.
- Schritt 4
Toast the bread
- Toast the sourdough slices until crisp and golden.
- Schritt 5
Assemble the bruschetta
- Spoon tomato sauce on each toast, then layer with fried aubergine, torn mozzarella and grated parmesan.
- Repeat the layers and finish with more sauce and parmesan.
- Schritt 6
Bake and serve
- Bake the bruschetta until the cheese is melted and bubbling.
- Finish with fresh basil and serve hot.