EGGPLANT MILLEFEUILLE WITH RAGUSANO CHEESE

EGGPLANT MILLEFEUILLE WITH RAGUSANO CHEESE
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

20 g Grancrema di Ragusano DOP (Grancrema Cheese Spread with Ragusano PDO) - EV1X

80 g Sugo ai pomodorini datterini - Grape tomato sauce - CU0K

Other Ingredients

80 g (5 slices) Eggplant

Oil for frying

Flour

5 leaves Basil

5 g Parmesan cheese, grated

FOR 1 PERSON
Slice the eggplant, roll in flour and fry in boiling oil. Start making up the millefeuille with a slice of eggplant, some grape tomato sauce, some Grancrema cheese spread with Ragusano PDO and a basil leaf.
Form several layers and finish with the grape tomato sauce and a sprinkling of grated Parmesan cheese.
Bake in the oven at 180°C for about 15 minutes.
Dish up, drizzle with Grancrema cheese spread with Ragusano PDO and garnish with a basil leaf and the fried eggplant peel.
Twitter

Discover the Menù products in this recipe:

Sugo ai pomodorini datterini - Grape tomato sauce
Gluten-free

Sugo ai pomodorini datterini - Grape tomato sauce

Tomato-Based Condiments
Grancrema di Ragusano DOP (Grancrema Cheese Spread with Ragusano PDO)
Gluten-free

Grancrema di Ragusano DOP (Grancrema Cheese Spread with Ragusano PDO)

Cheese Spreads