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.

SERVING:

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:

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!