Ingredients:
2 rolls of puff pastry
400 g of minced meat
3 eggs
100 g of stale breadmilk to taste for soaking
80 g of parmesan (for the meatloaf) + more parmesan for seasoning
1 large aubergine
300 g of ready-made tomato puree or ragùtry it

Preparation:
1. Cut the aubergine into slices and place them in a container with salt.
2. Let it rest for an hour.3. Soak the stale bread and then squeeze it well.4. In a bowl mix the minced meat with parmesan, bread, eggs, salt and parsley.5. At this point, dry and fry the aubergines.6. Assemble the meatloaf and bake at 180° for 45 minutes.