Italian vegetable mille-feuille

Serves 4
Preparation: 15 minutes C
ooking: 8 to 10 minutes

Ingredients

• 2 globe eggplants, sliced into 1 cm thick rounds
• 1 zucchini, thinly sliced
• 1 large tomato, thinly sliced
• 2 balls of mozzarella, thinly sliced and dried with paper towels
• 2 sprigs of basil, leaves removed
• Balsamic vinegar
• Olive oil
• Salt and pepper

Preparation

1. Brush the eggplant slices with olive oil using a brush and cook them for 4 to 5 minutes on the griddle over high heat, turning them halfway through cooking. Salt and pepper. Do the same with the zucchini, reducing the cooking time to 2 or 3 minutes.
2. Off the heat, assemble the mille-feuilles, starting with the bottom of the eggplants, alternating slices of tomatoes, basil leaves, mozzarella slices, zucchini rounds, and finishing with the top of the eggplant.
3. Place the mille-feuilles back on the griddle for 1 to 2 minutes, under a cloche, until the cheese melts. Serve drizzled with balsamic vinegar and olive oil, and enjoy.

Tip

If you are using long eggplants, make the mille-feuilles lengthwise instead of vertically!

Recipe taken from the book I Love Plancha - Solar Éditions