Bruschetta with eggplant and cheese – a detailed recipe cooking. 
Photo of the dish: ЭндрюMcCall Time: 30 minutes Difficulty: easy. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Baguette, cut into thin slices
- Olive oil
- Salt and Freshly Ground Peppers
- 1 eggplant, cut into slices 1.5 cm thick.
- Sliced Mozzarella
- Marinara sauce (see recipe here)
- Grated parmesan
Recipes with similar ingredients: baguette, eggplant, mozzarella, Parmesan cheese, marinara sauce
Recipe preparation:
- Put slices of baguette on a baking sheet. Grease with olive oil, sprinkle with salt. Bake in preheated to 220 ° C oven until golden brown, for about 7 minutes. Remove the bread slices from the oven and cool a little.
- Grease eggplant with olive oil, sprinkle with salt and pepper. Put eggplant on a baking sheet and bake in pre preheated to 220 ° C oven for 12 minutes
- Put mozzarella, fried eggplant and slices on bread toss with marinara sauce. Sprinkle bruschettas with parmesan and bake in the oven.
