Recipe from Cannolo / La Plage Casadelmar / Emanuele Civano

Serves 4

• 4 Aubergines cut into thin slices
• 1L tomato purée
• 2 Mozzarella di bufala, sliced
• 1 bunch basil
• 300g Parmesan cheese
• 250g Ricotta cheese
• 4 sheets of brick pastry
• salt and pepper
• 1 pastry cutter diameter 6 cm

Sprinkle the raw aubergine slices with salt.

Fry the aubergine slices and leave to rest.

Alternate the aubergine slices, tomato sauce, Parmesan, basil and mozzarella di Bufala in a dish.

Bake au gratin in the oven.

Leave to cool.

Using a cookie cutter, cut out the parmigiana.

Wrap a sheet of brick pastry around the parmigiana to create the cannolo.

Sprinkle mozzarella over the cannolo.

Bake for 7 minutes at 180°.