Recipe for EGGPLANT, TOMATO AND MOZZARELLA CHEESE MILLEFEUJOS

INGREDIENTS OF AUBERGINE MILLEFEUJAS:

16 Slices of Eggplant, approximately half a cm thick (1 Eggplant)

16 Tomato Slices, approximately one centimeter thick (Three tomatoes)

12 Pieces of fresh Mozzarella cheese

2 eggs

60 ml of milk

40g of grated cheese

Olive oil, salt and pepper. Oregano to taste

PREPARATION

The eggplant millefeuille has a very simple preparation. That is what characterizes this recipe, which is practical and very delicious. It only has the task of interspersing layers of roasted eggplant, with roasted tomatoes, and baked, with the mozzarella itself. As a final sprint we add the beaten egg that will act as glue and unite the textures of this preparation.

Season to taste, also with the spices you have in the pantry at home.