Przystawka
Bruschetta di Parmigiana di Melanzane
1 godz. 15 minPorcje: 6Nutri-Score C€€
C
1 godz. 15 min
1 godz. 15 minBruschetta di Parmigiana di Melanzane
przepis od
Luke Magro
@luke_magro_
5 przepisów
5 importów
ugotowano 0 razy
czego potrzebujesz
Składniki
aubergines (sliced)Warzywa i owoce2 kawałki
salt (tablespoons, for salting the aubergines)Przyprawy5 kawałki
olive oil (for frying)Spiżarnia300 ml- olive oil (for the tomato sauce)Spiżarnia45 ml
onion (finely chopped)Warzywa i owoce1 kawałek
garlic (cloves, minced)Warzywa i owoce2 kawałki
fresh basil (handful, for the sauce)Warzywa i owoce15 g
tomato sauce (passata)Spiżarnia1 litr- salt (tablespoons, for the sauce)Przyprawy3 kawałki
sourdough bread (slices)Piekarnia6 kawałki
mozzarella di bufala (torn)Nabiał2 kawałki
parmesan cheese (grated)Nabiał200 g- fresh basil (handful, for assembling)Warzywa i owoce10 g
na porcję
Wartości odżywcze
431kcal
- Węglowodany
- 29 g
- Białko
- 13 g
- Tłuszcz
- 29 g
czego użyjesz
Przybory
Patelnia
Rondel
Blacha do pieczenia
Durszlak
Tarka
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 4
Toast the bread
- Toast the sourdough slices until crisp and golden.
- Krok 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.
- Krok 6
Bake and serve
- Bake the bruschetta until the cheese is melted and bubbling.
- Finish with fresh basil and serve hot.
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