Parmesan Tower

Photo: sunflowers8

Ingredients

2 What is needed for people

6 slices grilled eggplant purple globular

2 slices of roast turkey Beretta

1 mozzarella cheese

1 small flatbread

grated Parmesan cheese

a handful of basil leaves

a handful of fresh thyme leaves

a handful of mint leaves

a handful of parsley leaves

Extra vergin oil

salt

Preparation

Wash, dye, cut into slices half a centimeter an eggplant purple globular, cook the slices obtained on a grid be hot with a sprinkling of salt for this recipe you will need three slices per serving.

Prepare the pesto: good wash and dry the basil and mint, then chop the herbs finely with a half clove of garlic, a pinch of salt and a drizzle of oil, I have served the Swizzz Cut, transfer to a bowl and keep aside.

Prepare panure: repeat the operation but this time, finely chop the flatbread with thyme, parsley and the remaining clove of garlic.

Dries well and cut the mozzarella into thin slices.

Brush the bottom of an ovenproof dish with a little dose of oil, you convey a veil of panure, a grilled eggplant and a round pastry cutter cuts a slice of turkey in the oven and cover over the eggplant.

System, two slices of mozzarella over the turkey, add a few teaspoons of pesto, a sprinkling of grated Parmesan and cover with a slice of eggplant and a layer of panure with a little oil.

Repeat until you have three layers of eggplant and two of filling, ending with the panure and sprinkle with olive oil.

Bake in a preheated oven at 180°C for 20-25 minutes, serve hot or warm water tower.