Mille foglie of grilled aubergines

A filling dish that combines rich Mediterranean flavours

Serves 4


  • 12 slices aubergines
  • 4 slices parma ham, cut in half
  • 2 fresh LATBRI mozzarella di buffalo, drained and sliced
  • Basil or rocket pesto
  • 2 tomatoes, sliced
  • 2 coloured peppers, grilled and peeled
  • Rocket leaves to garnish
  • Parmesan shavings
  • Parsley, chopped


  • 2 tbsp balsamic vinegar
  • 6 tbsp extra virgin olive oil
  • 1tsp mustard powder
  • 1 tsp sugar
  • Salt and pepper
  • 1 tbsp water
  1. First prepare the dressing by placing all the ingredients into a jar. 
  2. Seal tightly and shake well. Keep in the fridge.
  3. Lightly oil the aubergine slices and grill till golden (about 4 minutes on each side)
  4. To assemble the mille foglie simply form alternate layers of aubergine with the pesto, mozzarella, tomatoes, peppers and Parma ham.
  5. Decorate with the rocket leaves and Parmesan shavings and serve with the dressing.