Ingredients
- 4 sheets of pane carasau (Sardinian crispy flatbread)
- 2 medium aubergines
- 300g canned whole peeled tomatoes
- 300g smoked provola
- 1 shallot
- 2 tbsp extra virgin olive oil
- Potato starch
- 50g parmesan cheese
- a few leaves of mint
Directions
Step 1
Cook the whole peeled tomatoes roughly chopped with the chopped shallot and mint for about 10 minutes.
Step 2
In the meantime cube the aubergines, dust in potato starch and fry in extra virgin olive oil. Cut the sheets of carasau bread into 4 pieces and start composing the millefeuille in 4 layers alternating the tomato sauce with the aubergine, provola in rough dice and parmesan.
Step 3
Make the last layer only with provola and parmesan.
Step 4
Place in a pre-heated oven at 160°C just long enough for the provola to melt.
