Bruschetta Melanzane alla Parmigiana

Bruschetta Melanzane alla Parmigiana

The leaves are turning into different beautiful colours and the coats and the jackets are turning into thicker versions. As the autumn enters Europe, it feels like all the summer memories are so much more intense and one treasures them with increasing frequency with each day when the temperature drops further down. The clear salty water while swimming in the sea, the smell of the sunscreen and sand in the flip-flops. The cocktail in one hand while laying down in the shade, listening to the sound of the waves coming to the shore. While recalling those moments in your mind, why not to recreate the summer in your dining room as well? We recommend this Italian snack that will bring back the summer memories served on few delicious pieces of bread – Bruschetta Melanzane alla Parmigiana.

The Bruschetta is a typical peasant plate of Italian cuisine. The original “poor people meal” comes from central and southern art of Italy and belongs to the Italian antipasti.

There are many variations of Bruschetta – one of them being Bruschetta Melanzane which combines eggplant, cooked tomatoes and parmesan cheese, resulting in lighter taste as the original Bruschetta con pomodoro e basilica. Enjoy it with a bottle of your favourite red wine. Summer feeling is just few bites away.

Bruschetta Melanzane alla Parmigiana, Italian appetiser


Original Bruschetta Melanzane alla Parmigiana recipe

» Serves: 4
» Time: 20 mins

Ingredients

  • 8 Italian bread slices
  • 1 medium eggplant
  • 1 Tbsp salt
  • 350 g tomatoes (remove stalk and seeds, chop tomato flash finely)
  • 1 garlic clove
  • 60 g parmesan cheese
  • fresh basil
  • olive oil
  • salt
  • pepper

Directions

  1. Cut the washed eggplant into slices. Let it dry in a sieve and sprinkle with salt. Let the salt soak into the slices for about 20 minutes.
  2. Preheat the pan with the oil and fry the eggplant slices until golden brown from both sides. Set them on a table or cutting board in a stalk – place piece of baking paper or one purpose kitchen towel in-between the slices to soak the excess oil.
  3. Cook the tomatoes with the finely chopped garlic (into small cubes) with salt and pepper on a low to medium heat. Set the eggplant slices onto baking tray or big plate, add a bit of sauce and sprinkle with grated parmesan cheese. Allow to cool down.
  4. Toast the bread with a little bit of olive oil or just dry in the pan and place the prepared eggplant slices with the tomato sauce and parmesan cheese on the bread.
  5. Serve with basil leaves (finely chopped) on the top and enjoy! You can add a bit of freshly grated pepper according to your taste.

Tips

  • Use original Italian bread, if you can buy one. You will not regret it.
  • Without bread you can also use it as a antipasti on a plate. Also delicious!

 

Bruschetta Melanzane alla Parmigiana, Italian appetiser

 



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