Eggplant Bruschettas


  • 1 small aubergine cut into 1 cm slices.
  • 4 slices of whole grain bread
  • 1 garlic clove cut in two parts
  • 4 slices of mozzarella
  • 2 tomatoes
  • Basil and pepper leaves to decorate

Servings: 4 servings


Heat the grill or budare and lightly toast the bread toast. Remove them and rub one side with the garlic clove. Add the eggplant and garlic in a pan without oil and cook over medium heat for 8 to 10 minutes. Sandwich the eggplant and tomato wheels over the toast, and finish with the slice of mozarella. When you want to serve them, place the bruschettas on the grill over moderate heat and leave them until the cheese melts. Garnish with basil leaves and pepper.

Nutritional Summary

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