Entrée
Bruschetta di Parmigiana di Melanzane
1 h 15Pour 6Nutri-Score C€€
C
1 h 15
1 h 15Bruschetta di Parmigiana di Melanzane
ce qu’il vous faut
Ingrédients
aubergines (sliced)Fruits et légumes2 morceaux
salt (tablespoons, for salting the aubergines)Épices5 morceaux
olive oil (for frying)Épicerie300 ml- olive oil (for the tomato sauce)Épicerie45 ml
onion (finely chopped)Fruits et légumes1 morceau
garlic (cloves, minced)Fruits et légumes2 morceaux
fresh basil (handful, for the sauce)Fruits et légumes15 g
tomato sauce (passata)Épicerie1 litre- salt (tablespoons, for the sauce)Épices3 morceaux
sourdough bread (slices)Boulangerie6 morceaux
mozzarella di bufala (torn)Produits laitiers2 morceaux
parmesan cheese (grated)Produits laitiers200 g- fresh basil (handful, for assembling)Fruits et légumes10 g
par portion
Nutrition
431kcal
- Glucides
- 29 g
- Protéines
- 13 g
- Lipides
- 29 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Plaque de cuisson
Passoire
Râpe
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 4
Toast the bread
- Toast the sourdough slices until crisp and golden.
- Étape 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.
- Étape 6
Bake and serve
- Bake the bruschetta until the cheese is melted and bubbling.
- Finish with fresh basil and serve hot.