Appetizer
Eggplant Bruschetta
Prepare an Italian aperitif specialty, bruschette, but this time with eggplants!
20 min
Prep time
10 min
Cook time
2
Servings
Medium
Difficulty
30 min
Total time
Ingredients
Instructions
-
1
Wash the eggplants, then slice them and salt them, letting them sit to release moisture for at least 10 minutes (rinse with a damp cloth afterward)
-
2
In a pan, fry the slices in olive oil over high heat, then reduce the heat to keep them tender
-
3
Peel the tomatoes and cut them into small pieces, then rub the bread slices with garlic, and add a few drops of olive oil
-
4
Remove the skin from the eggplants, then place them on the bread and crush them
-
5
Add the tomato on top, a slice of mozzarella, and some grated parmesan cheese, then repeat the operation for each bread slice
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