Eggplant Tomato Antipasti

Ingredients

• 2 large meaty tomatoes
• 2 smaller tomatoes
• 1 thick eggplant
• 1 thin eggplant
• Salt
• 150 g basil pesto
• 30 g grated Parmesan
• 2 tbsp olive oil
• basil (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Wash the tomatoes, pat dry and slice. Wash the eggplants and cut into slices. Lightly salt them. Mix the basil pesto with the parmesan and olive oil. Rinse the eggplant slices with water and pat dry. Layer the slices alternately (eggplant and tomato) on a baking sheet lined with parchment paper, brushing each layer with the pesto mixture in between. Bake in the preheated oven for about 20 minutes. If necessary cover with foil.

3. 3.

   Remove the towers from the oven, garnish with basil and secure with wooden skewers. Serve warm or cold.