Bruschetta alla parmigiana
Instructions
Cut eggplants into slices, sprinkle with salt and let them drain for 20 minutes, then FRY them in hot oil and let them dry on paper towels.
Cut the mozzarella into slices rather thin and toasted bread.
Put on each slice of bread with a slice of Eggplant, mozzarella cheese, a sprinkle of parmesan and another slice of Eggplant.
Put in hot oven at 250 degrees for 2 minutes, then serve.
Ingredients and dosing for 4 persons
- 4 slices of bread
- 1 eggplant
- 250 g of mozzarella fior di latte
- 200 g of grated parmesan cheese
- Olive oil