Bruschetta di Parmigiana
Dive into a mouthwatering Italian delight with our Bruschetta di Parmigiana! This scrumptious appetizer layers velvety aubergines and rich, tangy tomato sauce atop crispy sourdough, creating the perfect harmony of flavors. Drizzle with olive oil and a sprinkle of fresh basil for a burst of freshness that's sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Handful of Fresh Basil
- 2 Cloves of Garlic
- 1 Onion
🥛Dairy & Eggs(2)
- 2 Mozzarella di Buffala
- 200g Parmesan Cheese (7.06 oz)
🫙Pantry Staples(4)
- 300ml Olive Oil for Frying (10.1 fl oz)
- 3tbs Olive Oil (45 ml)
- 6 Sourdough Bread Slices ( Maypole)
- 1ltr Tomato Sauce (4.23 cup)
🧂Spices & Seasonings(2)
- 5tbs Salt (75 ml)
- 3 tbs Salt (45 ml)
📦Other(1)
- 2 Aubergines
👨🍳 Instructions
- 1
Start by preparing the aubergines.
- 2
Prepare the tomato sauce with olive oil, onion, garlic, and basil.
- 3
Fry the aubergines in olive oil until golden.
- 4
Assemble the bruschetta by layering the fried aubergines, tomato sauce, mozzarella, and parmesan on sourdough bread.
💡 Pro Tips
- ✓Salt sliced aubergines for 30-45 minutes to draw out bitter compounds and excess moisture, reducing oil absorption during frying by up to 50%.technique30-45 minutes
- ✓Fry aubergines at exactly 340°F because lower temps make them soggy and oily, while higher temps burn the exterior before the interior cooks through.technique340°F
- ✓Toast sourdough slices at 425°F for 3-4 minutes to create a moisture barrier that prevents the bread from becoming soggy under wet toppings.timing425°F, 3-4 minutes
- ✓Use low-moisture mozzarella or drain fresh mozzarella on paper towels for 15 minutes to prevent water from making the bruschetta base soggy.ingredient15 minutes
- ✓Broil assembled bruschetta for 2-3 minutes at 500°F to melt cheese and create golden spots while keeping the base crispy.timing500°F, 2-3 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Bruschetta di Parmigiana
Dive into a mouthwatering Italian delight with our Bruschetta di Parmigiana! This scrumptious appetizer layers velvety aubergines and rich, tangy tomato sauce atop crispy sourdough, creating the perfect harmony of flavors. Drizzle with olive oil and a sprinkle of fresh basil for a burst of freshness that's sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Handful of Fresh Basil
- 2 Cloves of Garlic
- 1 Onion
🥛Dairy & Eggs(2)
- 2 Mozzarella di Buffala
- 200g Parmesan Cheese (7.06 oz)
🫙Pantry Staples(4)
- 300ml Olive Oil for Frying (10.1 fl oz)
- 3tbs Olive Oil (45 ml)
- 6 Sourdough Bread Slices ( Maypole)
- 1ltr Tomato Sauce (4.23 cup)
🧂Spices & Seasonings(2)
- 5tbs Salt (75 ml)
- 3 tbs Salt (45 ml)
📦Other(1)
- 2 Aubergines
👨🍳 Instructions
- 1
Start by preparing the aubergines.
- 2
Prepare the tomato sauce with olive oil, onion, garlic, and basil.
- 3
Fry the aubergines in olive oil until golden.
- 4
Assemble the bruschetta by layering the fried aubergines, tomato sauce, mozzarella, and parmesan on sourdough bread.
💡 Pro Tips
- ✓Salt sliced aubergines for 30-45 minutes to draw out bitter compounds and excess moisture, reducing oil absorption during frying by up to 50%.technique30-45 minutes
- ✓Fry aubergines at exactly 340°F because lower temps make them soggy and oily, while higher temps burn the exterior before the interior cooks through.technique340°F
- ✓Toast sourdough slices at 425°F for 3-4 minutes to create a moisture barrier that prevents the bread from becoming soggy under wet toppings.timing425°F, 3-4 minutes
- ✓Use low-moisture mozzarella or drain fresh mozzarella on paper towels for 15 minutes to prevent water from making the bruschetta base soggy.ingredient15 minutes
- ✓Broil assembled bruschetta for 2-3 minutes at 500°F to melt cheese and create golden spots while keeping the base crispy.timing500°F, 2-3 minutes