Ingredients for 4 persons:
4 large black eggplant
200 gr. of smoked tuna
250 cl. of milk
200 cl. of water
50 gr. of butter
50 gr. of flour
200 gr. of canned tomatoes
Olive oil, salt and pepper (as needed)
1 small sprig of thyme
1 clove of garlic
1 bunch of basil
4 pieces of about 125 gr. of buffalo mozzarella
Preparation:
Slice the eggplant, season with salt and lay them under a towel for about 20 minutes. Wash the eggplant slices from their vegetable water under running water and dry them. Brown them in a frying pan with olive oil and thyme, place in the oven at 160°C for 20 minutes. For the cream, place 12 slices of tuna on the side. Slice the remaining slices and brown them in a frying pan, add the milk and water, boil and bind the mixture of flour and butter (made previously), add salt and pepper. For the tomato, use a tablespoon of olive oil, a clove of garlic and the tomato paste, cook for about 15 / 20 minutes, add the chopped basil, add salt and pepper to taste. Assemble the plate by placing a slice of eggplant, cream of tuna, a slice of mozzarella and a tablespoon of tomato, continue alternating with another 2 slices. Place in the oven at 170°C for 8 minutes before serving.
