Ingredients

• • Aubergine 1kg sliced
  • Taleggio P.D.O. 300 g
  • Quartirolo Lombardo P.D.O. 300 g
  • Peeled tomato 400 g
  • Onion 1/2 chopped
  • Garlic 1 clove chopped
  • Basil to taste
  • Extra-virgin olive oil to taste
  • Oil for frying to taste
  • Salt to taste

Instructions

Fry the sliced aubergines in the hot oil. Drain well, sprinkle with a little salt and set aside.

Soften the chopped onion and garlic in a pan with the oil. Add the peeled tomatoes, the shredded basil and season with salt. Cook the sauce for 15/20 minutes.

Dice the Taleggio PDO. Grease an oven dish and arrange a layer of aubergines on the bottom, then cover with a little of the tomato sauce and some of the diced Taleggio PDO.

Dice the Quartirolo Lombardo DOP. Cover with a second layer of aubergines, tomato sauce and then diced Quartirolo Lombardo PDO.

Proceed in this way until all the ingredients have been used. Bake at 190° for about 30 minutes. Remove from the oven, garnish with basil and serve.