Directions
Ingredients for a perfect eggplant millefoglie with tomatoes and basil
Serves 6
- 1 clove garlic
- 8 ripe San Marzano (plum) tomatoes, diced
- 3 tablespoons of extra virgin olive oil
- 2 bunches of basil
- salt
- 3 large, round, firm eggplants, cut into 1/4 inch-thick crosswise slices
- 3 ounces of aged pecorino cheese, grated
- basil sprigs for garnish
How to make an authentic, Italian eggplant millefoglie recipe
Crush the garlic clove with the flat side of a knife and peel it.
Place the tomatoes in a bowl and toss them with garlic, the oil, half of the basil, and salt to taste.
Heat a heavy cast-iron or stone griddle and grill the eggplant slices (without oil!) on both sides. On individual serving plates (or one large platter) place a slice of eggplant, and top with some of the tomato mixture, pecorino, and a few basil leaves.
Repeat the layers until all ingredients are used.
Garnish with basil springs and serve at room temperature.
What wine goes well with this eggplant millefoglie recipe?
Let’s choose a velvety tomato leaf infused like a Sauvignon Blanc from Untherhofer winery.
If you want to pair a cocktail, the sharp taste of the Mojito is great.
Recipe courtesy of Vicarello Castle
Phone: (+39) 0564 990718
Address: 58044 Poggi del Sasso, Cinigiano, Grosseto, Italy
