eggplant croutons

crostino alla parmigiana
ingredients for 4 persons

4 bread slices
4 eggplant slices
4 cherry tomatoes
4 buffalo’s milk mozzarella slices
2 teaspoons pesto (italian basil sauce)
olive oil

Grill the eggplant slices.)
Wash the tomatoes, cut them in four and take away the seeds.)
Heat the oven at 200°C)
Cover a baking pan with baking paper, put the eggplant slices on it and on every one of them spread a bit of tomato, a bit of pesto and a mozzarella slice.)
Pur some olive oil, salt and pepper.

Bake for five minutes.)
Toast the bread slices.)
\rTake the eggplant out from the oven, put on top of the bread slices and serve.


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