Breaded Eggplant Mille-Feuille with Mozzarella and Pesto
Breaded Eggplant Mille-Feuille with Mozzarella and Pesto is a delicious layered dish that combines crispy breaded eggplant slices, creamy mozzarella cheese, and flavorful pesto. The eggplant slices are breaded and fried until golden and crispy. They are then layered with slices of fresh mozzarella and a generous spread of pesto sauce, creating multiple layers that resemble a mille-feuille. The dish is baked until the cheese is melted and bubbly, and the layers are heated through. The result is a savory and visually appealing dish with a delightful combination of textures and flavors, perfect as a main course or a hearty appetizer.
Ingredients
- 2 Eggplants
- 2 cloves Garlic
- 1 bunch Basil
- 2 Eggs
- 17.6 oz Mozzarella
- 1.8 oz Grated Parmesan
- 10.1 fl oz Olive Oil
- 5.3 oz Fine Breadcrumbs
- 1.8 oz Flour
- 1.8 oz Blanched Almonds
- Salt
- Freshly ground Pepper
Instructions
- Slice the eggplants into 1 cm thick rounds. Place them in a single layer on a clean cloth and sprinkle them with salt. Let them drain for 15 minutes. Turn them over and do the same on the other side. Pat them dry with the cloth.
- Coarsely chop the almonds. Remove the basil leaves from the stems. Peel and crush the garlic with a garlic press. Drain and slice the mozzarella into thin rounds.
- Blend the basil, 0.35 oz of almonds, and the garlic, adding 3.4 fl oz or more olive oil to obtain a smooth pesto. Season with salt and pepper.
- Preheat the oven to 180°C (th.6). In a shallow dish, mix the breadcrumbs with the Parmesan and the remaining ground almonds. Beat the eggs in another shallow dish, seasoning with salt and pepper.
- Lightly coat the eggplant slices with flour, shaking off the excess. Dip them in the beaten eggs. Then coat them in the breadcrumb mixture.
- Heat about 1 cm of oil in a skillet and fry the eggplant slices on both sides.
- In a large ovenproof dish, stack three eggplant fritters, alternating with slices of mozzarella spread with pesto. Bake for 10 minutes or until everything is hot and the cheese is melted. Serve the mille-feuilles with the remaining pesto on the side.
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Notes
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