&lt;h3 style=&quot;font-family: 'Open Sans', sans-serif; color: rgb(68, 68, 68); margin-bottom: 10px;&quot;&gt;Millefeuille of aubergine and parmesan&lt;br&gt;&lt;/h3&gt;


&lt;p style=&quot;margin-bottom: 0cm;&quot;&gt;More than a dish is a riot of flavor in layers, to be served in small portions to accompany the appetizer or as a main dish.&lt;/p&gt;

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&lt;p style=&quot;margin-bottom: 0cm;&quot;&gt;Marinate the Grilled Aubergines ALFICHEF for one hour on extra virgin olive oil, thyme, rosemary, spicy chili and a pinch of salt. Prepare the millefeuille, alternating slices of aubergines and thin slices of Parmesan or Grana Padano. Season with a little oil from the marinade and some balsamic vinegar. Serve the millefeuille of aubergine on a bed of arugula or on toasted bread slices. To facilitate the preparation of this dish, you can use the grated cheese instead of sliced.&lt;/p&gt;
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&lt;p&gt;&lt;img src=&quot;http://alfichef.davidmonetti.com/image/catalog/suggerimenti/melanzane-grigliate/millefoglie-di-melanzane-1.jpg&quot;&gt;&lt;br&gt;&lt;/p&gt;