"Millefoglie" of eggplants and Raschera Valgrana tomato and basilic sauce
200 g of Raschera Dop Valgrana
20 g basil’s leaves
50 g of onion
400 g of eggplants
3 ripe tomatoes medium size
As needed of olive oil
As needed of salt
Prepare the tomato sauce, chop the onion not too thin and brown it in a pan for a few minutes, then add the tomatoes cut into pieces. Cook for about ten minutes at moderate heating, put everything into the vegetable mill, add some basil and put aside.
Cut the eggplants in slices not too thin, fry them in hot oil for a few minutes and put them on greaseproof paper. Cut finely the Raschera in round-shaped pieces of a size similar to the eggplant slices. Put four eggplants into a oven dish covered by baking paper, alternating them with the Raschera, the basil and a little bit of tomato sauce.
Make four or five layers, depending on the thickness of the eggplant’s slice. Put in the oven at 180° for about 10 minutes.
Serve the eggplants by arranging them on a dish with a bottom of tomatoe sauce and, if desired, dress with the eggplants and fried basilic leaves.
Chef Paolo Pavarino