If you like Eggplants, this is amazing recipe for you.

A perfect eggplants millefoglie with tomatoes and basil.



  • 1 clove garlic
  • 8 ripe San Marzano (plum) tomatoes, diced
  • 3 tablespoons of extra virgin olive oil
  • Leaves from 2 bunches of basil
  • salt
  • 3 large, round, firm eggplants, cut into 1/4 inch-thick crosswise slices
  • 3 ounces of aged pecorino cheese, grated
  • basil springs for garnish



Crush the garlic clove with the flat side of a knife and peel it.

Place the tomatoes in a bowl and toss them with garlic, the oil, half of the basil, and salt to taste.

Heat a heavy cast-iron or stone griddle and grill the eggplant slices (without oil!) on both sides.

On individual serving plates (or one large platter) place a slice of eggplant, and top with some of the tomato mixture, pecorino, and a few basil leaves.

Repeat the layers until all ingredients are used.

Garnish with basil springs and serve at room temperature.


If you want to print recipe (or save PDF) without ADS, click on the yellow button “Print Friendly”.

Print Friendly, PDF & Email

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.


Facebook Comments

Print Friendly, PDF & Email
Previous CIAMBELLA (Best Italian Soft Cake)
Next BUDINO DI RISO (Italian Rice Pudding)

No Comment

Leave a Reply