Starter
Bruschetta di Parmigiana di Melanzane
1 h 15 minServes 6Nutri-Score C€€
C
1 h 15 min
1 h 15 minBruschetta di Parmigiana di Melanzane
what you need
Ingredients
aubergines (sliced)Produce2 pieces
salt (tablespoons, for salting the aubergines)Spices5 pieces
olive oil (for frying)Pantry300 ml- olive oil (for the tomato sauce)Pantry45 ml
onion (finely chopped)Produce1 piece
garlic (cloves, minced)Produce2 pieces
fresh basil (handful, for the sauce)Produce15 g
tomato sauce (passata)Pantry1 litre- salt (tablespoons, for the sauce)Spices3 pieces
sourdough bread (slices)Bakery6 pieces
mozzarella di bufala (torn)Dairy2 pieces
parmesan cheese (grated)Dairy200 g- fresh basil (handful, for assembling)Produce10 g
per serving
Nutrition
431kcal
- Carbs
- 29 g
- Proteins
- 13 g
- Fat
- 29 g
what you’ll use
Tools
Frying pan
Saucepan
Baking tray
Colander
Grater
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Toast the bread
- Toast the sourdough slices until crisp and golden.
- Step 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.
- Step 6
Bake and serve
- Bake the bruschetta until the cheese is melted and bubbling.
- Finish with fresh basil and serve hot.