Entrante
Bruschetta di Parmigiana di Melanzane
1 h 15 minPara 6Nutri-Score C€€
C
1 h 15 min
1 h 15 minBruschetta di Parmigiana di Melanzane
lo que necesita
Ingredientes
aubergines (sliced)Frutas y verduras2 piezas
salt (tablespoons, for salting the aubergines)Especias5 piezas
olive oil (for frying)Despensa300 ml- olive oil (for the tomato sauce)Despensa45 ml
onion (finely chopped)Frutas y verduras1 pieza
garlic (cloves, minced)Frutas y verduras2 piezas
fresh basil (handful, for the sauce)Frutas y verduras15 g
tomato sauce (passata)Despensa1 litro- salt (tablespoons, for the sauce)Especias3 piezas
sourdough bread (slices)Panadería6 piezas
mozzarella di bufala (torn)Lácteos2 piezas
parmesan cheese (grated)Lácteos200 g- fresh basil (handful, for assembling)Frutas y verduras10 g
por ración
Nutrición
431kcal
- Carbohidratos
- 29 g
- Proteínas
- 13 g
- Grasas
- 29 g
lo que usará
Utensilios
Sartén
Cazo
Bandeja de horno
Escurridor
Rallador
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 4
Toast the bread
- Toast the sourdough slices until crisp and golden.
- Paso 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.
- Paso 6
Bake and serve
- Bake the bruschetta until the cheese is melted and bubbling.
- Finish with fresh basil and serve hot.