Grilled Aubergine millefeuille

In a small mixing bowl prepare a sauce with olive oil, salt, pepper and a pinch of oregano; emulsify well and brush the Eggplant slices. Cut the mozzarella and tomatoes well washed into thin slices; compose and then the layers with a slice of Eggplant, a slice of mozzarella, and brush with the sauce, then add a slice of tomato, brush again with the sauce, adding a Basil leaf, put a slice of Eggplant and repeat the sequence a second time by closing with a slice of Eggplant.

Deploy on a saucer a bed of Arugula and affix the sandwiches, sprinkling them with a pinch of oregano. In summer serve fresh food refrigerator.

For the grilled aubergines, visit the following page on Vogliadicucina.com:

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