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200 gr Perline® eggplants
2 zucchini
4 vesuvius tomatoes
200 gr buffalo mozzarella
20 fresh basil leaves
2 eggs
200 ml single cream
frying oil
a few baby plum tomatoes
4 tablespoons breadcrumbs


Serves 4 


Slice the Perline® with a mandolin to get very thin slices. Fry in a pan in plenty of hot oil, paying attention not to burn them. Line an aluminium mold with the fried Perline® slices, making sure they go out of the edge a little; separately mince the tomatoes, zucchini (that you will blanch straight away), the mozzarella and basil. Beat eggs with cream in a bowl, then fill the mold starting with a layer of zucchini and tomato, followed by mozzarella and basil. Repeat twice. Pour the mixture of eggs and cream making sure that it reaches the bottom of the mold and close the flan with the overlapping Perline slices. Sprinkle with breadcrumbs and cook in a double boiler for 10-15 minutes. Decor with Perline® sauteed in oil flavored with garlic and basil and some baby plum tomatoes halves.

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