- 2 elongated aubergines
- 3 tablespoons extra virgin olive oil
- 2 round tomatoes (about the same diameter of the eggplant)
- 250 g cherry tomatoes
- 2 leaves of basil
- 4 florets of basil to decorate
- 2 mozzarella
- 50 g of grated parmesan cheese
Wash and cut the tomatoes into 4 and place in a pan with a drizzle of extra virgin olive oil, cook for 5 minutes and, when they begin to do their cooking liquid, add ½ cup water, 2 leaves basil and let them enjoy stirring from time to time, raised at the end of cooking the basil leaves.
Wash and zebra eggplant, slice them, fry them in a large nonstick skillet with a drizzle of extra virgin olive oil and set them aside. Wash and cut tomatoes into slices, drained well and cut the mozzarella into slices, after which a prepared baking sheet and with the help of a coppapasta, lay a slice of eggplant, a tomato, a mozzarella, sprinkled with grated parmesan cheese, re-run the operation until a tower of 3 layers, sprinkling of Parmesan cheese and bake again at 200 degrees for 10 to 15 minutes.
Unleash the coppapasta Parmesan and serve on 4 serving plates, pouring on one side of the eggplant dish and the “sauce” of cherry tomatoes and garnish with basil houseline.
This is a dish to try for yourself!