Aubergine Parmigiana Towers with Galbani® Mozzarella - Lactalis Professional | Foodservice
- 1 Cut or tear the mozzarella into pieces and drain in a sieve for 1 hour, or up to overnight in the fridge.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Pastry brush
- Potato masher
- Oven
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Spoon
- Baking dish
Ingredients
- 250g Mozzarella maxi ball
- Extra virgin olive oil, to grease the tray and brush the aubergines
- 3 Aubergines, cut into 1cm (½ in) thick slices
- 12 Broad basil leaves
- 25g Parmesan, finely grated
- 25g Smoked Provola cheese or smoked Cheddar, finely grated
- Salt
- freshly ground black pepper
- 800g Tinned plum tomatoes
- 1 Red onion finely chopped
- 5 tsps Extra virgin olive oil
- ½ tsp Salt
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