Vegetable mille-feuille
Feast yourself with this crispy vegetable mille-feuille recipe, pleasantly combined with parmesan cheese and flavored with basil.
1. Preheat the oven to th. 8-240°C. Cut the eggplant into thin slices and place on a parchment paper sheet. Spray with a little olive oil, salt and pepper. Bake for 20 minutes, turning once halfway through cooking.
2. Cut the tomatoes into thick slices. Arrange in a dish, sprinkle with a little olive oil, salt and pepper. Refrigerate.
3. Wash, dry and thin out the basil. Wash and drain the arugula. Combine the parmesan and the egg white.
4. In a skillet, with no fat, make 3 small heaps of parmesan and spread with the back of a spoon. Cook for 20 seconds on each side and place on paper towels. Repeat the process with the remaining batter.
5. Assemble the mille-feuille directly on the plates by alternating a slice of tomato, a slice of eggplant, some basil leaves and parmesan tuile. Add a few rocket leaves and serve immediately.
Photo credit: Sucré Salé
