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Italian-style toasties: eggplant, tomato, and mozzarella

Name: Italian-style toasties: eggplant, tomato, and mozzarella
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 portions
Cuisine: Française
Ingredients: 1 can of diced tomatoes; 4 precooked large eggplant slices frozen; 2 to 3 balls of mozzarella cheese; 2 to 3 sheep's milk cheeses like rocamadour; 8 anchovy fillets in oil; 1 large country bread loaf; 1 or 2 garlic cloves; Olive oil; Oregano or herbes de Provence

Indulge in this eggplant, tomato, and mozzarella bruschetta recipe.

Guillaume | 21/04/2017 703 vues

1.3/5 (1 reviews)

10 min

Prep time

15 min

Cook time

Servings

Medium

Difficulty

25 min

Total time

Four

Cooking method

Ingredients

1 can of diced tomatoes
4 precooked large eggplant slices frozen
2 to 3 balls of mozzarella cheese
2 to 3 sheep's milk cheeses like rocamadour
8 anchovy fillets in oil
1 large country bread loaf
1 or 2 garlic cloves
Olive oil
Oregano or herbes de Provence

Instructions

1

Fry the garlic in olive oil, then add the tomato, salt, pepper, and a little oregano or Provence herbs.
2

Let it simmer for 10 minutes on low heat.
3

Meanwhile, thaw the eggplant slices and preheat the oven to 180°C (Th.
4

.
5

Cut 4 large slices of bread and place them on a baking tray lined with parchment paper.
6

Spread the tomato sauce on the bread, cover with eggplant slices, then add pieces of mozzarella and goat cheese.
7

Finish by placing 2 anchovy fillets on each slice (according to your taste).
8

Bake for 10 minutes and serve with a balsamic vinegar salad.