FRIJE

Instructions

• 1.   Preheat the oven to 220°C (425°F).
• 2.   Wash, trim, and slice the eggplants into approximately 1/2 cm thick slices.
  Place them on baking sheets lined with parchment paper and brush them with olive oil on both sides. Season with salt and pepper.
  Bake for 25 to 30 minutes until they are golden brown.
• 3.   Lightly toast the pine nuts (or walnuts) in a non-stick skillet.
  Wash and dry the basil leaves (set aside a few for garnish) and arugula. Place them in the food processor bowl, add the pine nuts, Parmesan cheese (reserve some shavings for garnish), olive oil, 2 tablespoons of cold water, a pinch of salt, and blend.
• 4.   Slice the tomatoes and mozzarella into 1/2 cm wide slices.
  Remove the eggplants from the oven and brush each slice with pesto.
  Preheat the oven to 180°C (350°F).
• 5.   Place half of the eggplant slices in a baking dish approximately 22 x 28 cm.
  Cover them with half of the tomato slices, then place the mozzarella slices on top of the tomatoes.
  Make another layer with the remaining eggplants, then the remaining tomatoes, and finish with the passata.
• 6.   Bake for 45 minutes. When done, let it rest for about ten minutes before serving, sprinkled with some basil leaves and Parmesan shavings.
  Enjoy with some good bread.

Nutritional information *