French Recipe: Millefeuille Tomate Aubergine Parmesan

For French people food is an art. Here is another proof!

Who said you need to come up with elaborate dishes to entertain guests at home?! Impress your guests with the simplest ingredients! This tasty and sumptuously looking entrée combines the fresh Italian flavours to the modern look of French gastronomy. This recipe was handed down to me by a French friend (male) and I’m very thankful, because it’s definitely a winner: the Tomato-Aubergine Millefeuille (French word for '1000 layers') is easy, healthy and tasty!

Ingredients

• 4 large truss tomatoes 
• 1 medium aubergine
• 2 tsp extra virgin olive oil
• Ground back pepper
• Salt
• Fresh Basil (optional)
• 150g grated parmesan (Parmigiano-Reggiano cheese)
• 2 egg whites 

Method

1. Pre-heat oven at 180°C.
2. Rinse and thinly slice the aubergine. Place the aubergine slices on a baking sheet. Drizzle with olive oil, add a pinch of salt and pepper and cook in the oven for about 10 min on each side.
3. Rinse and thinly slice the tomatoes. Place in a plate and drizzle with olive oil, salt and pepper. You can add some basil for more flavour. Place in the fridge.

4. Place a non-stick pan over medium-high heat. In a bowl, combine egg whites with grated parmesan. Pour 1 tablespoon of the Parmesan mixture on the bottom of the pan. Cook for about 20 seconds. When the cheese starts to bubble and turn golden brown remove Parmesan Tuiles from pan and place on kitchen paper to absorb excess oil.

5. Assemble the millefeuilles directly on plates. Start with tomato at the bottom, followed with a slice of aubergine, then finish with a parmesan tuile. Repeat.

How important to you is the way your food look?