AUBERGINE PARMIGIANA WITH PESTO

melanzana-pesto

Ingredients for 4 persons:

  • 2 aubergines
  • 2 mozzarella
  • 2 tomatoes
  • 300 gr/ 10.6 oz of Genoese pesto

Steps

Cut tomatoes, mozzarella and aubergines into slices, grill aubergines. For the dressing, add extra virgin olive oil and some mint leaves.

Place in a plate alternating aubergines, tomatoes, mozzarella and pesto. Lightly heat it and decorate with some basil leaves.

Created by chef Tina Cosenza of Ristorante Teresa for “Il Pesto di Pra’”.