Baked aubergine towers

Serves 6

  • 1 large aubergine, thickly sliced
  • fine sea salt
  • olive oil 25 g butter
  • 3-4 ripe tomatoes, peeled and thinly sliced
  • 2 large clove garlic, peeled and thinly sliced
  • salt and pepper
  • 12 basil leaves
  • 200 ml béchamel sauce
  • 1 tbsp freshly grated Parmesan cheese

Preheat the oven to 400 F/ 200 C/ gas mark 6.

  1. Sprinkle the sliced aubergine with a little sea salt, place in a colander and allow to drain for 30 mins.
  2. Rinse them, pat them dry and then brush olive oil on the both sides of aubergine and grill them in a moderate heat until lightly golden.
  3. Melt the butter in a ovenproof dish and arrange the aubergine, tomato slices , together with garlic, a little seasoning and some basil leaves and repeat the process two more times, to make a small tower. It makes 6 towers with 3 slices of aubergine in which tower.
  4. Pour over the béchamel sauce, sprinkle with the Parmesan cheese.
  5. Bake it for 20 mins, until lightly bubbling and golden.

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