Serves: 4
200 gr Perlina eggplants
2 courgettes
4 vesuvius tomatoes
200 gr buffalo mozzarella
20 basil leaves
2 eggs
200 ml single cream
Sunflower oil for frying
A few datterino tomatoes
4 tbsp breadcrumbs
Directions: Slice the Perlina eggplants thinly (maybe use a mandolin). Fry them in a pan with abundant sunflower oil, being careful not to burn them. Place the eggplant slices in a steel mold letting them go out the border. Separately slice the tomatoes, courgettes (which will need to be boiled for a couple of minutes), mozzarella and basil. In a bowl, whisk the eggs with the cream, fill the mold with a layer of courgettes and tomatoes, then mozzarella and basil. Do this twice. Fill the mold with the cream and eggs mixture, then cover the flan folding the eggplants slices on top. Sprinkle with breadcrumbs and bake in a bain-marie for 10-15. Serve with a garnish of Perlina eggplants sautéed in olive oil with garlic and basil, and some datterino tomatoes cut in a half.