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    Millefeuille of aubergine, tomato and Grana Padano Riserva

    Group 393Easy
    Group 3824 people
    T230 min

    Lactose free


    • 2 long aubergines
    • 2 beefsteak tomatoes
    • 150 g Grana Padano Riserva
    • 1 bunch fresh basil
    • extra virgin olive oil
    • salt
    • pepper


    STEP 1

    Slice the aubergines and grill on both sides for a few minutes. Place the aubergine slices on a baking sheet lined with parchment paper, sprinkle with grated Grana Padano Riserva and top with a slice of tomato and a few torn basil leaves.

    STEP 2

    Sprinkle some more grated Grana Padano Riserva, drizzle with extra virgin olive oil and add another layer of aubergine.

    STEP 3

    Add 1 tablespoon of grated Grana Padano Riserva, a few basil leaves, a drizzle of extra virgin olive oil, salt and pepper and bake in a preheated oven at 200°C for 15 minutes, until the cheese is melted and golden on top.