MILLEFOGLIE EGGPLANT TOMATO AND MOZZARELLA MILLEFOGLIE DI POMODORI MELANZANE E MOZZARELLA

Ingredients for 4 people: 3 round tomatoes 2 buffalo mozzarella 3 eggplants salt pepper oil e.v.o.

Method: Wash the eggplants, cut thinly, leaving the peel (I use the slicer) and put them one above the other in a bowl filled with water and salt. Once you have cut all the eggplant, drain the water and place them in the same way in a colander or bowl with holes covered with a plate and a pot full of water or heavy to create pressure and drain any remaining water. Grilling one by one the slices of eggplant and set aside. Wash and chop the tomatoes and then the mozzarella. Place a tomato slice, a mozzarella and eggplant. I chose to do two layers, I added salt, a pinch of pepper for each tower and a drizzle of extra virgin olive oil.

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