eggplant, potato and mozzarella millefeuille

Ingredients

2 servings

• 2 mozzarella
• 2 aubergines
• 2 potatoes

Steps

1. 1

   Preheat the oven to 180°C and cut your eggplants into slices (about 0.5cm).

2. 2

   Place the eggplant slices on a baking sheet and add coarse salt and a drizzle of olive oil, then bake for 5-10 minutes.

3. 3

   Cut your potatoes into small cubes and sauté them in a pan (well-buttered) with paprika, basil, and pepper.

4. 4

   When your eggplants seem cooked, take them out of the oven and turn them over. Add pieces of mozzarella to your liking on top and put them back in the oven for a few minutes.

5. 5

   Once the mozzarella has melted, you can arrange the eggplant-mozzarella slices on a plate, stacking about 3-4. Finally, place your sautéed potatoes on top and enjoy!