Ingredients:
600 g di melanzane
600 g di zucchine tonde
350 g di mozzarella
50 g di parmigiano grattugiato
Pesto Peperoni e Melanzane Coelsnaus
oppure Pesto Pomodoro e Ricotta Coelsnaus
Sale
Method:
Trim, wash and dry the aubergines and courgettes. Slice about half a centimetre thick, then cook under a hot grill (or on a cast iron pan). Slice the mozzarella. Spread a thin layer of pesto over the base of a casserole dish, then add a layer of aubergines, courgettes and mozzarella. Season, sprinkle with Parmesan cheese and a thin layer of pesto. Continue in this manner, layer by layer, until all the ingredients have been used. Finish with a little Parmesan. Cover the casserole dish with kitchen foil and place in the oven at 180° C; for approximately 20 minutes; remove the kitchen foil and continue cooking at 200° C for 10-15 minutes. Serve warm or cold.
