Parmigiana rustico is the dish that everyone should try at least once. And that’s what will make you look great on the table with very little effort: the final result is an amazing alternative to the usual pizza, very easy and rich like few others. Try it and you will have found the ideal solution to make everyone happy even when you have last minute guests!
Ingredients
A roll of shortcrust pastry
3 aubergines
250g of provola
150g of grated parmesan
400g of cherry tomatoes
A clove of garlic
Basil to taste
Extra virgin olive oil to taste
Seed oil to
taste Salt and pepper to taste
Preparation of the rustic
To make this recipe, start by washing and cutting the aubergines into slices. Fry them in seed oil, in which you have fried a little chopped garlic and let them rest on absorbent paper to eliminate excess grease. Wash and cut the cherry tomatoes in half and slice the provola.
Line a mold with shortcrust pastry and place a layer of aubergines on the bottom. Then add cherry tomatoes, provola, basil and parmesan and continue until the ingredients are finished. Finish with a drizzle of extra virgin olive oil and cover with a sheet of baking paper. Cook at 200 degrees for 10 minutes on the medium-low shelf, then remove the paper and continue for another 10/15 minutes on the central shelf. Serve it immediately!
