The recipe is for about 4 bruschettas.
1. 1 large eggplant cut into rings about 1cm wide, bake at 180-200C on the grill until brown (you can season with salt/pepper/herbs and olive oil, but not necessarily, because the rest of the ingredients are quite fatty and spicy). Bake eggplant can be done in advance.
2. mozzarella can be used any (about 100-150g). If you use the one in brine, then pre-dry it on a paper towel.
3. 4 medium pieces of yeast-free bread (I have rye-wheat with Bran) dried in a toaster or in a frying pan, generously rub them with 1-2 cloves of garlic. While the bread is warm and crispy – it’s easy to do, in addition, the garlic will have time to undergo a little heat treatment, so it will not have a sharp smell. Then spread a layer of pesto sauce (recipe wrote here), spread the eggplant, top with mozzarella and bake under the grill for about 5 minutes at 180-200C until the cheese melts.
4.at this time, chop roughly about 8 sun-dried tomatoes and a couple of sprigs of fresh basil. As soon as the cheese melts, take out the sandwiches, spread the dried tomatoes on top, sprinkle with basil, Parmesan, a couple of drops of balsamic cream and Bon Appetit.