Ingredients

• 2 Large tomatoes
• 1 Large eggplant
• 4 or 5 strands of fresh basil
• 1 handful of rocket lettuce (Arugula)
• 40g 1.5 oz Parmesan Cheese
• 250g - 9oz Mozzarella cheese
• 80g Almonds
• 4 tbsp olive oil
• 4 garlic cloves
• Salt & Pepper

Steps

• Step 1

  Trim the ends of the eggplant and slice into medium thick slices.

• Step 2

  Place parchment paper on an oven sheet pan and arrange your eggplant slices.

• Step 3

  Drizzle olive oil on each slice and lightly brush it to cover (do this quick or it will absorb). Add salt and pepper and place in a preheated oven and bake for 10 min at 350°F – 180°C

• Step 4

  To make the pesto in a mortar and pestle or food processor, add the basil, rocket lettuce, salt, grated Parmesan cheese, crushed garlic and olive oil. Pound or process into a rough paste.

• Step 5

  Once cooked, remove the eggplant slices from oven, leave aside.

• Step 6

  Slice your tomatoes the same size as your eggplant and place one slice on each eggplant slice still on the same sheet pan.

• Step 7

  Add a tsp of pesto on each tomato slice and spread.

• Step 8

  Slice the mozzarella cheese not too thick and place one slice on each tomato.

• Step 9

  Lift off half the eggplant stacks from the sheet pan and stack them on the other half, doubling the height.

• Step 10

  Your top final layer should be the cheese, now add another tsp of pesto in the centre of the cheese leaving a border.

• Step 11

  Bake in oven for 10 to 15 min at 350°F – 180°C. This recipe has a creamy cheese consistency, if you prefer a golden cheese, bake longer until the cheese is golden in colour.

Little Tips

If you have a griddle pan, you can also char the eggplant slices.
If you don't have rocket (Arugula) lettuce then add extra basil and crushed pepper.