METHOD
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Preheat the oven to 190°C/375°F.
Cut the aubergines into slices, brush with olive oil and season with a pinch of salt.
Grill the eggplant slices on both sides until you see marks.
Roll out a sheet of puff pastry. Mix the parmesan cheese with the chopped basil and sprinkle it over the batter.
Place the eggplant slices on top and top with another sheet of puff pastry, pinching the edges.
Cut out small individual squares and squeeze each one with a glass. Poke holes in the top of each pizza with a fork.
Brush the pizza with olive oil, sprinkle with tomato sauce and mozzarella.
Bake for 30 minutes. Serve with fresh basil leaves.
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