Eggplant Turrets

For the eggplant turrets, slice the eggplant and salt on both sides, then let rest for about half an hour.

Dab the leaked water and brush with olive oil on both sides and grill in the oven. In the meantime, boil the potatoes and slice them.

Slice the mozzarella and feta cheese as well. Now build turrets with the ingredients: Eggplant slice, cheese, potatoes, cheese, eggplant, cheese, potatoes, cheese, etc….

Don’t make the towers too high or they will fall over – at the end put a spoonful of green and/or red pesto on each tower and bake in the oven until the cheese has melted.

Serve with leaf or parmesan salad.

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