Millefeuille of aubergine, tomato and Grana Padano Riserva
Ingredients2 long aubergines
2 beefsteak tomatoes
150 g Grana Padano Riserva
1 bunch fresh basil
extra virgin olive oil
PreparationSlice 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.
Sprinkle some more grated Grana Padano Riserva, drizzle with extra virgin olive oil and add another layer of aubergine.
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.