Very easy and delicious, the eggplant mille-feuille is irresistible. A main dish that can be prepared in a few minutes, or a rich side dish, enriched with smoked cheese, similar to my way of making eggplant parmigiana, but without tomato sauce. A dish to enjoy either warm or at room temperature, perfect for picnics, one bite leads to another.
Let’s get to work and prepare the eggplant mille-feuille together.
OTHER RECIPES WITH EGGPLANT
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: Person
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the preparation
- 3 eggplants
- 4 tablespoons breadcrumbs
- as needed salt
- 4 tablespoons extra virgin olive oil
- 5.3 oz smoked cheese
- 0.7 oz Parmesan cheese
Tools
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- Baking Tray
- Baking Dish
Steps for Preparing the Eggplant Mille-feuille
Wash the eggplants and slice them lengthwise. Sprinkle breadcrumbs on a baking tray lined with parchment paper. Lay the eggplant slices side by side without overlapping. Sprinkle with a bit more breadcrumbs, salt, and a drizzle of olive oil, and bake at 356°F until golden.
Cut the smoked cheese into pieces. You can also use another type of stringy cheese, whichever you prefer or have in the fridge.
Lightly grease a baking dish and alternate layers of eggplant slices with cheese pieces. Top with Parmesan cheese and bake at 356°F, static for about fifteen minutes.
Serve the savory mille-feuille either hot or at room temperature.
Storage
You can keep it in the fridge for one or two days.
