4 Boiled eggs
Cut the eggplant into six slices which will be browned in a sautè pan with a table spoon of extra virgin olive oil. Coat the aluminum molds with the non stick spray, then place a slice of eggplant on the bottom. Meanwhile in a bowl mix the eggplant sauce with the pomdorina sauce , 90 g. of parmegiano cheese sauce, the boiled eggs and 50 g. of genovese pesto,. adjust with salt and pepper, mix carefully and fill the molds. Bake at 140˚ C for 25 minutes. At this point heat the remaining parmegiano cheese sauce and pour it on the plates; take flans and place them in the center of each dish. Complete with a drizzle of pesto and serve.