Italian Dinner Italian Lunch

How to cook an Eggplant Millefoglie

The awesome Italian eggplant millefoglie. If you like Eggplants, this is amazing recipe for you. Simple yet delightful to one’s taste.

A perfect eggplants millefoglie with tomatoes and basil.


magna mangia eggplant millefoglie



Servings: 6



  • 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



  1. Crush the garlic clove with the flat side of a knife and peel it.
  2. Place the tomatoes in a bowl and toss them with garlic, the oil, half of the basil, and salt to taste.
  3. Heat a heavy cast-iron or stone griddle and grill the eggplant slices (without oil!) on both sides.
  4. 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.
  5. Repeat the layers until all ingredients are used.
  6. Garnish with basil springs.
  7. Serve your eggplant millefoglie at room temperature.


Buon Mangiata!

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