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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.
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