A veil of tomato "hides" the classic layered dish, reinterpreted in composition and aesthetics. A parmigiana that leaves a mark, by Solaika Marrocco.

INGREDIENTS FOR 4 PEOPLE

FOR THE BECHAMEL SAUCE

500 ml milk
50 g butter
35 g burnt wheat flour
15 g all-purpose flour
nutmeg
salt
pepper

Put the butter and flours in a small pan, create a roux, then add the milk. Season with salt, pepper, and nutmeg, then put it on the stove and stir until it boils. Remove from heat and set aside.

FOR THE TOMATO SAUCE

500 g cherry tomatoes
extra virgin olive oil
salt

Clean and wash the cherry tomatoes, put them in a saucepan with some oil, and sauté over high heat. Lower the heat and continue cooking until the sauce becomes thicker. Blend and strain.

FOR THE EGGPLANT

1 eggplant
basil leaves
extra virgin olive oil
salt

Cut thick squares from the eggplant. Season, add basil, and wrap them in aluminum foil. Bake at 170ºC for about 10 minutes, monitoring the cooking to ensure they don't lose their texture.

FOR THE BASIL OIL

120 g sunflower oil
60 g fresh basil leaves

In a Thermomix, blend the basil with the oil at high speed until it reaches 80/90ºC. Strain with a fine mesh strainer and place in a container over a bowl of ice water to retain the color and cool it down.

FOR THE TOMATO VEILS

200 g tomato sauce

Spread the sauce on a silicone mat, bake at 52ºC for about 2 hours until dehydrated. The sheet should be dry but still pliable. Place a spoonful of bechamel in the center of the plate, lay the eggplant cube previously dipped in tomato sauce on top. Finish with basil oil and the tomato veil.