Eggplants with Brigante Cheese
INGREDIENTS (serves 4):
3 medium eggplants
200g/7oz sliced Pecorino Brigante
250g/8.8oz tomato sauce with plenty of basil
100g/3.5oz Pecorino Romano
Cut the eggplants into 1 cm rounds.
Sauté in plenty of sunflower oil, drain and soak up the excess oil using a paper towel.
Fill a cake pan with a thick layer of tomato sauce, then alternate layers of eggplant, tomato sauce, a sprinkling of Pecorino Romano and a layer of sliced Brigante cheese.
Repeat the layering process, alternating the ingredients and spiraling the rings upwards.
Bake in the oven for 10 minutes at 180°C/356°F.