Turret of Aubergine and Mozzarella
The turrets of aubergine with mozzarella is a nice variation of the classic parmigiana aubergine: the addition of pesto gives the dish a special flavor and very tasty, making it an original idea for an excellent second dish to taste lukewarm or, better, cold.
The turrets of aubergine can be prepared in advance and then heat just before being served in both the traditional oven, faster, in the microwave.
Ingrediens
- Aubergines - 2 medium (16 slices)
- Mozzarella - 4 x 125g each
- Salt
- Pesto Naturamica Basilico - 120 g
- Tomato and Basile Sauce Naturamica - 250 g
Ingredients to fry
* Olive oil - (or seed oil)
Ingredients to dress
* Basil - 4 leaves
* Rocket salad- (or other salad)
How to prepare
Cut each into 4 slices mozzarella, taking care to put slices in a colander to drain the milk contained in them.
In the meantime, take the sliced potatoes that have more or less the same size of a slice of mozzarella; wash them, cut off the tip and cut into slices (in the sense of width) about 1cm high: fry them in hot oil until they are golden, then lay them (not overlapping) on absorbent paper kitchen and salt them.
Put on a plate a slice of aubergine, cover it with a teaspoon of pesto, lay a slice of mozzarella and cover it with a teaspoon of tomato sauce. Layering another slice of aubergine and repeat the operation to form a tower made up of 4 slices of aubergine; finish the turrets with pesto, mozzarella and tomato.
Put a stick in the center of each tower in order to keep them firm during cooking. Proceed in this way to form 4 turrets.
Put now towers under the grill of the oven until the mozzarella begins to melt (about 5 minutes) or alternatively put, one at a time, in the microwave for 40 seconds at full strength.
Garnish the top of the turret with fresh or fried basil leaves and accompain with a leaf of rocket or other salad.
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