Bruschetta with Tomato and Aubergines
For 8 Slices
- Extra virgin olive oil to taste
- 250g aubergines, sliced to 1 cm thick and grilled
- Olive oil to light fry
- Salt to taste
- 250g cow mozzarella or buffalo mozzarella
- 400g sliced fresh tomatoes
- 40g Parmesan cheese
- Basil leaves
- Oregano to taste
Method
Toast the slices of bread with a little oil in a frying pan. While you wait for the bread to be golden and crispy, cut the tomato into slices (about 1 cm thick).
Take a slice of bread, put a lightly salted slice of tomato, and the mozzarella, and top it with the grilled aubergines. Sprinkle a bit of Parmesan cheese on top.
Place the bruschetta in the oven with the grill function and wait for the mozzarella to melt. It will take about 10 minutes.
Remove from the oven and serve, perhaps adding a drizzle of extra virgin olive oil and a pinch of oregano or basil.
