Share
Eggplant Bruachetta
🇧🇷Brazil
•View in original language
(Português)
50 min(s)
8 servings
Jaqueline Jurema
@jaquelinejurema- Ingredients
- Recipe
- Large eggplant1 unit(s)
- Chopped large tomato1 unit(s)
- Onion1 unit(s)
- Minced Garlic Clove1 unit(s)
- Mozzarella or Parmesan1 to taste
- Basil, oregano, parsley and salt1 to taste
- Cut the eggplant into 2cm slices
- Place in a bowl with water and salt, let it rest for 10 minutes.
- Drain and dry with a paper towel
- Place the eggplant slices on a baking sheet lined with parchment paper and season with salt, pepper and olive oil to taste.
- Bake in the oven for 20 minutes or until cooked
- Make a sauce with the tomato, onion, garlic and basil.
- Remove the eggplant slices from the oven and spread the sauce over them while they are still in the pan.
- Put the cheese and oregano on top
- Bake for another 10 to 15 minutes until the mozzarella is melted.
Did you like this recipe?
You may also like
Ancho Steak and Chorizo Steak
Eggplant Bruachetta
chocolate soft cake
Gluten free rice cake