Millefeuille of aubergines and scamorza recipe- sweet and sour

How to prepare: eggplant millefeuille

1. Prepare the aubergines: Wash the eggplantCut them into thin slices and arrange them in a colander sprinkling them with salt. Let them rest for about 30 minutes so that they lose their bitter liquid.

2. Prepare the sauce: In a pan, heat a thread of extra virgin olive oil with thecrushed garlic and the chili. Add the tomato pureeregulate salt and pepperAdd a little chopped rocket and theoregano. Cook over low heat for about 10 minutesThen remove the garlic and turn off the heat.

3. Prepare the pasta: With a cutter, take about 20 discs from the Browse of Lasagna. Cook them in boiling salted water with a drizzle of oil for 2 minutesThen drain and roll out them on a clean canvas.

4. Fry the aubergines: Rinse the aubergines from the salt, dry them with a cloth and flour them slightly. Fry them in plenty of hot oil until golden brown, then drain them on absorbent paper.

5. Assemble the millefeuille: Line a baking tray with parchment paper and roll out a veil of sauce. Start composing the layers by arranging a Disc of pastaA slice of aubergineA slice of scamorza And a spoonful of sauce.

6. Repeat the layers: Continue with others two layers for each portion, ending with a widening sprinkling of grated Parmesan.

7. Bake in the oven: Bake the millefeuille a 180 ° C for about 30 minutesUntil obtaining a golden and crunchy surface.