Time: 30 min.
Complexity: easily

Bruschetta with eggplant and cheese - a detailed recipe.

Ingredients:

• Baguette, cut into thin slices
• Olive oil
• Salt and freshly ground pepper
• 1 eggplant, cut into 1.5 cm thick slices.
• Sliced ​​mozzarella
• Marinara sauce (see recipe) Here)
• Grated Parmesan

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

baguette, eggplants, mozzarella cheese, Parmesan cheese, marinara sauce

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Preparation:

Step 1
• Place baguette slices on a baking sheet. Brush with olive oil and sprinkle with salt. Bake in a preheated oven at 220°C (425°F) until golden brown, about 7 minutes. Remove the bread slices from the oven and let cool slightly.
Step 2
• Brush the eggplants with olive oil and sprinkle with salt and pepper. Place the eggplants on a baking sheet and bake in a preheated oven at 220°C for 12 minutes.
Step 3
• Place mozzarella and fried eggplant on bread slices and top with marinara sauce. Sprinkle the bruschetta with Parmesan cheese and bake in the oven.

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