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Bruschetta di Parmigiana di Melanzane
1 u 15 minVoor 6Nutri-Score C€€
C
1 u 15 min
1 u 15 minBruschetta di Parmigiana di Melanzane
wat u nodig heeft
Ingrediënten
aubergines (sliced)Groente en fruit2 stukken
salt (tablespoons, for salting the aubergines)Kruiden en specerijen5 stukken
olive oil (for frying)Voorraadkast300 ml- olive oil (for the tomato sauce)Voorraadkast45 ml
onion (finely chopped)Groente en fruit1 stuk
garlic (cloves, minced)Groente en fruit2 stukken
fresh basil (handful, for the sauce)Groente en fruit15 g
tomato sauce (passata)Voorraadkast1 liter- salt (tablespoons, for the sauce)Kruiden en specerijen3 stukken
sourdough bread (slices)Bakkerij6 stukken
mozzarella di bufala (torn)Zuivel2 stukken
parmesan cheese (grated)Zuivel200 g- fresh basil (handful, for assembling)Groente en fruit10 g
per portie
Voedingswaarden
431kcal
- Koolhydraten
- 29 g
- Eiwitten
- 13 g
- Vetten
- 29 g
wat u gebruikt
Keukengerei
Koekenpan
Steelpan
Bakplaat
Vergiet
Rasp
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 4
Toast the bread
- Toast the sourdough slices until crisp and golden.
- Stap 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.
- Stap 6
Bake and serve
- Bake the bruschetta until the cheese is melted and bubbling.
- Finish with fresh basil and serve hot.