Ingredients:
Preparation:
Dice the potatoes into small cubes, blanch them in boiling salted water, and sauté in a pan with a portion of the extra virgin olive oil until lightly golden.
Finely slice the onion and sauté gently with a drizzle of extra virgin olive oil until soft. Add the potatoes, season with salt and pepper, and keep the mixture warm.
Slice the eggplant very thinly and bake or fry until crispy chips are obtained.
Season the pane carasau with a little extra virgin olive oil and the minced rosemary, then place it briefly in the oven to make it fragrant.
Assemble the mille-feuille by alternating layers of pane carasau and the potato and onion filling. Top with the eggplant chips and a few fresh basil leaves.
