Recipe. FOR 4 PEOPLE
2 eggplants + 12 slices Provolone Valpadana cheese + 2 cloves of garlic + salt + pepper + extra virgin olive oil.
Preheat the oven to 150° C (302° F). Wash and slice the eggplants and let them marinate in a bowl with 2 tablespoons of olive oil, salt and pepper. Cut 12 slices of Provolone cheese and, on a baking pan, create towers alternating a slice of eggplant with one of Provolone cheese. Add two cloves of garlic and bake for 20 minutes.