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Bruschetta with eggplant

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Ingredients for 4 servings:

  • 4 slices of baguette
  • 1 eggplant(s)
  • 400 g mozzarella, sliced
  • 200 g tomatoes, pureed
  • 50 g Parmesan, grated
  • 40 g capers
  • Oregano, shredded
  • 3 tbsp flour
  • 3 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Bake the baguette slices in the oven until golden brown. Cut the eggplant into lengthwise slices (approx. 1 cm). Dust with flour and salt. Fry in hot oil on both sides until golden brown. Place on kitchen paper. Spread the baguette slices with passata and place the eggplant slices on top. Slice the mozzarella and place it on top of the eggplant slices. Sprinkle with pepper, oregano, capers, and Parmesan cheese. Bake in a preheated oven at 200°C for about 7 minutes. Done!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Bruschetta with eggplant

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