Millefoglie of eggplant and Pappa al pomodoro
Ingredients per 6 People
Medium eggplant, 1
Canned plum tomatoes , 13 Oz
Cloth of garlic, 6
A bunch of basil
Tuscan stale (unseasoned) bread, 17 Oz
Vegetable broth, 6,3 Oz
Extra virgin Olive oil
Cut in small cubes the stale bread , while you heat the oil with the basil and garlic (low heat - sautè). Add the tomatoes crushing adding salt and peppr to taste . After 5 minutes add the bread and mix very often , adding the broth as needed . In the mean time slice the eggplant very thin and grill each slice . Season with basil , salt and Evo oil . Keep them apart . The bread mixture has to cook till it will become mush (pappa) .
On a serving dish place an eggplaant slice , and on it a generous spoon of Pappa ,
the again a slice of grilled eggplant and a spoon of pappa, end with a third slice of eggplant ,season with pepper ,and evo oil .
Serve room temperature .
Thanks to: Cooking In Florence