The rain is pouring and it feels more like autumn than spring here. What is better than making a nice lunch on occasions like this, a little something that cheers you up and tastes good as well! This is the solution, a small tower of slices of eggplant, mozzarella and pesto! It made me happier anyway, maybe not the ideal food for someone who should reduce the outer layer of the body a bit (i.e. me) but I refuse to renounce of something because it is too caloric, I just eat less of it instead.
TORRETTA DI MELANZANE MOZZARELLA E PESTO or ‘TOWER’ OF EGGPLANT, MOZZARELLA AND PESTO.
Eggplant
Mozzarella, preferably di bufala
Pesto
Salt
Olive oil
- Slice the eggplant rather thinly and do the same with the mozzarella.
- Heat up the olive oil and fry the eggplant slices until brown. Let them drip off the excess oil on some kitchen towel paper for a couple of seconds. Salt them slightly.
- Put a slice of eggplant on a plate, then a slice of mozzarella on that, spread out some pesto on the mozzarella and repeat this 3-4 times for each portion you are making.
Serve them warm but they are not too bad cold in case you are slow.
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