Pane Kornspitz alla parmigiana
INGREDIENTS:
- Kornspitz bread
- 1 eggplant
- Chopped tomatoes
- 2 buffalo mozzarella balls
- Grated cheese - Basil to taste
- Oil to taste
- Salt to taste - 1 onion
DIRECTIONS:
Let’s start with the eggplant: wash it and cut it into rounds that aren’t too thin. Arrange them on a baking sheet, drizzle with a little extra virgin olive oil and a pinch of salt, then bake in a conventional oven at 180°C for about 25 minutes, until they’re tender and lightly golden.
Meanwhile, prepare the tomato sauce. Pour a drizzle of extra virgin olive oil into a skillet, add the diced onion, and let it cook gently until softened. Then add the tomato sauce, a pinch of salt, and a few fresh basil leaves. Let it simmer for a few minutes to create a fragrant and flavorful sauce.
Now it’s time to assemble the bruschetta.
Take the slices of Kornspitz bread and spread a layer of tomato sauce on top, then place two slices of eggplant and a few pieces of buffalo mozzarella on top, and finish with a generous sprinkling of grated Parmesan. Bake again at 180°C for about 10 minutes, until the mozzarella is completely melted and stringy and the bread has reached the right level of crispiness.
Before serving, add a few fresh basil leaves for a final touch of aroma and color. Our Kornspitz bruschetta with eggplant is ready: crispy on the outside, creamy and full of flavor from the very first bite!
Check out the video recipe on our Instagram channel!
