for 4 person

Aubergines

3 tbsp	olive oil
450 g	aubergines, thinly sliced
¼ tsp	salt

Parmigiana

1 tin	chopped tomatoes (approx. 400 g)
¼ tsp	salt
a little	pepper
150 g	mozzarella, cut into slices
100 g	Parmesan, coarsely grated
1 bunch	basil, leaves torn off

Bake

400 g

ciabatta bread, halved lengthwise

Sandwich

90 g	bresaola, sliced

How it's done

Aubergines

Heat the oil in a non-stick frying pan. Fry the aubergine slices in batches for approx. 4 mins. on each side, season with salt.

Parmigiana

Season the tomatoes, distribute ⅓ of them in the prepared dish. Layer the aubergines, mozzarella, Parmesan and basil leaves with the remaining tomatoes in the dish, top with Parmesan. Place the dish on a baking tray.

Bake

Approx. 25 mins. in the centre of an oven preheated to 220 °C. Place the bread on the baking tray, bake for a further 10 mins.

Sandwich

Place the Parmigiana and bresaola on the bottom part of the sandwich, add the top piece of bread, cut into 4 pieces.

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