ITALIAN EGGPLANTS MILLEFOGLIE


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

A perfect eggplants millefoglie with tomatoes and basil.

SERVINGS:6

INGREDIENTS:

  • 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

 

METHOD

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.

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