Eggplants tarte with Provolone Valpadana PDO
2 large eggplants
500 g ripe red tomatoes
1 bunch basil
300 g Provolone Valpadana PDO
salt black pepper extra-virgin olive oil
Cut the eggplants into slices about a half-centimeter thick. Salt them and drain for 30 minutes in a colander. Fry in boiling hot oil and drain on paper towel. Thinly slice tomatoes and Provolone Valpadana PDO. In an oven-proof dish, alternate layers of eggplant, tomatoes seasoned with salt and pepper, and cheese. Finish with the Provolone Valpadana PDO. Bake in pre-heated 200°C oven for about 20 minutes.