4 servings

4 x 125g Buffalo Moussarella
400g eggplants
350g roasted tomatoes
150g Grana Padano
Grated Basil, as needed
EVO Oil, as needed
Salt, as needed

Steps

Peel and dice the eggplants.
Cook in the oven at 160°C for 20 minutes with EVO Oil and salt, to soften them.
Blend the eggplants in the mixer, to obtain a smooth cream, and let them rest.
Season and cook the tomatoes in the oven, until they are parched, then let them cool down.
Take some glasses to arrange the Buffalo Moussarella Parmesan.
Gently cut the Buffalo Moussarella (it is very soft) and lay one slice in the glass.
Alternate with layers of tomatoes, grated Grana Padano, eggplant mousse and Buffalo Moussarella, and finish off with the tomatoes and basil.