Eggplants parmigiana with Piemontino Valgrana




100 g of Piemontino Valgrana
2 dark eggplants
One heart shaped tomato
As needed of basil
As needed of Oil extra-virgin
As needed of oregano


Cut the eggplants in long slices, grill and put them into a baking pan. Add the sliced tomatoes and cheese’ s slices; repeat the arrangement of the layers. Finally sprinkle with Piemontino, basil and oregan. Cook it in the oven au gratin and serve well warm.

Chef Paolo Lautero