Eggplant and tomato millefeuille

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Eggplant and tomato millefeuille

Eggplant and tomato millefeuille




Eggplant and tomato millefeuille
Eggplant and tomato millefeuille



Ingredients
Number of people
-
6
+

2 eggplants

6 elongated tomatoes

2 scoops of mozzarella (150 g)

Basil

Pepper

Salt

Olive oil



Preparation 
TOTAL TIME: 32 MIN
Preparation: 30 min
Cooking time: 2 min
Step 1
Cut the aubergines into slices of about 1 cm. Brush the top with a brush soaked in olive oil. Place them on a baking sheet in the oven and grill them for about ten minutes. Keep a close eye on it.
Step 2
When they are golden brown, turn them over, oil them slightly again, and grill the second side.
Step 3
Let them cool down for a few minutes, until the tomatoes and mozzarella cheese are sliced. There must be the same number of slices as for eggplant.
Step 4
Place a slice of mozzarella on each eggplant slice, add salt and pepper, then add the tomato slice and a drop of oil.
Step 5
Bake for 15 minutes at 200°C (thermostat 4).
Step 6
Serve hot, with a basil leaf, placed on each slice.
I add my grain of salt

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