Authentic home cooking from France, with US measurements. 
Tomato, Eggplant, and Mozzarella Millefeuille
Tomato and mozzarella is a staple of Italian cuisine. The four basic elements of this antipasto are: ripe tomatoes, mozzarella (preferably buffalo mozzarella), fresh basil, and olive oil. Here’s my sunny version, featuring fried eggplant slices, all layered in a millefeuille style for a delicious appetizer.
Tomato and mozzarella salad is also a classic in France. The secret is to choose good buffalo mozzarella and very ripe tomatoes. This colorful appetizer is perfect for summer!
Tomato, Eggplant, and Mozzarella Millefeuille
Tomato and mozzarella is a staple of Italian cuisine. The four basic elements of this antipasto are: ripe tomatoes, mozzarella (preferably buffalo mozzarella), fresh basil, and olive oil. Here’s my sunny version, featuring fried eggplant slices, all layered in a millefeuille style for a delicious appetizer.
Tomato and mozzarella salad is also a classic in France. The secret is to choose good buffalo mozzarella and very ripe tomatoes. This colorful appetizer is perfect for summer!
Open in Cookpad AppSteps
- 1
Wash the tomatoes and slice them into 1/4-inch (about 5 mm) thick rounds. Use a round cutter to trim the tomato slices for even shapes. Remove the fibrous core.
- 2
Wash the eggplant and cut it into rounds. Fry the slices on both sides, then drain on paper towels.
- 3
Slice the mozzarella. Layer the vegetable and cheese slices, alternating them. Drizzle with olive oil and a little balsamic vinegar, then season with salt and pepper. Top with fresh basil and serve well chilled.
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