Parmesan Tower
By: sunflowers8
Published: Friday, June 24, 2011 - 2:03am

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

1 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. 2 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. 3 Prepare panure: repeat the operation but this time, finely chop the flatbread with thyme, parsley and the remaining clove of garlic. 4 Dries well and cut the mozzarella into thin slices. 5 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. 6 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. 7 Repeat until you have three layers of eggplant and two of filling, ending with the panure and sprinkle with olive oil. 8 Bake in a preheated oven at 180°C for 20-25 minutes, serve hot or warm water tower.

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