Grill the Aubergines on both sides, and season with salt and pepper, and drizzle with olive oil. In a bowl, Mix together the ricotta cheese and Parmesan cheese, together with the parsley, salt & pepper. Place a basil leaf on all 6 slices of aubergines and spread the ricotta mixture on top. Stack three slices on top of each other and cover each stack with a remaining grilled grilled slices. Wrap up the aubergine towers with 3 slices of Parma ham.Just before serving place in a hot oven for 5 minutes until the Parma ham is crispy. Serve the vegetable parcels on a bed of salad leaves garnished with cherry tomatoes and laced with good olive oil.
Suggested accompanying wine: DELICATA Medina strah, Carigan, Grenache D.O.K. Superior
Serves 4Email this Recipe Back to Aaron's Recipes