Grilled eggplants and Casatella Trevigiana DOP Millefoglie

Grilled eggplants and Casatella Trevigiana DOP Millefoglie
Course: 
Main course
Region: 
Veneto
Vegetarian: 
No
Ingredients for 4 people: 
  • 4 long eggplants
  • 300 g of Casatella Trevigiana DOP
  • 4 nuts
  • 1 clove of garlic
  • 1 teaspoon of pickled capers
  • extra-virgin olive oil
  • fresh parsley
  • 4 slices of corn bread
  • salt and pepper

A perfect dish from Northern Italy (Treviso, Veneto) for a summer dinner.

Preparation steps: 
  • Peel the eggplants.
  • Cut them in slices 7 mm thick.
  • Drizzle them with salt.
  • Let them rest for 2 hours.
  • Rinse and dry them.
  • Put the grill on the heat.
  • Place the eggplants on the grill and cook the for 3 minutes on each side.
  • Remove the salt from the capers.
  • Rinse them and dry them.
  • Chop parsley, garlic, nut kernels and capers.
  • Cut the Casatella Trevigiana in thin slices.
  • Grease a baking plat with a tablespoon of extra-virgin olive oil.
  • Place 1/3 of the eggplants on the baking plate.
  • Cover them with half of the Casatella slices.
  • Spread 1/3 of the parsley, garlic, nuts and capers mix on top of the cheese.
  • Place 1/3 of the eggplants on top of the mix.
  • Cover with the remaining cheese.
  • Place 1/3 of the mix on top of the cheese.
  • Place the remaining eggplants on top of that.
  • Cover with the last third of the mix.
  • Drizzle with extra-virgin olive oil.
  • Serve.