Bruschetta with eggplant, goat cheese and mushrooms

Peel the eggplant.

Cut into small cubes.

Fry the eggplant in a small amount of oil with garlic.

When the vegetable is ready, salt it and sprinkle with pepper.

Mix with finely chopped parsley and green basil.

After that, send the eggplant to a bowl and combine it with pre-fried white mushrooms or chanterelles.

Then add tomato concasse to them.

Now toast the bread in a dry pan.

Sprinkle it with fragrant olive oil.

Then put a little goat cheese on the bread.

Top with the eggplant and mushroom mixture.