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Bruschetta Di Parmigiana
Bruschetta Di Parmigiana — 21 min, 12 ingredients, adapted from Luke Magro.
Recipe adapted from Luke Magro · View original
Total
21 min
Serves
6
Calories
600 kcal
Ingredients
- 2 Aubergines
- 5 tbs Salt
- 300 ml Olive Oil
- 3 tbs Olive Oil
- 1 Onion
- 2 cloves Garlic
- handful Fresh Basil
- 1 ltr Tomato Sauce
- 3 tbs Salt
- 6 slices Sourdough Bread Slices
- 2 Mozzarella di Buffala
- 200 g Parmesan Cheese
Instructions
- Slice the aubergines, sprinkle with 5 tablespoons of salt, and let them rest to draw out moisture. Fry the aubergines in 300ml of olive oil until golden brown.
- Prepare the tomato sauce: In a separate pan, heat 3 tablespoons of olive oil. Sauté 1 onion and 2 cloves of garlic until fragrant. Add a handful of fresh basil, 1 liter of tomato sauce, and 3 tablespoons of salt. Simmer the sauce.
- Assemble the bruschetta: Toast 6 sourdough bread slices. Layer each slice with the fried aubergines, then a generous amount of tomato sauce. Top with slices of 2 Mozzarella di Buffala and sprinkle with 200g of Parmesan cheese. Garnish with a handful of fresh basil.
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