Millefoglie with Buffalo Mozzarella

Millefoglie (‘Thousand layers’) with Buffalo Mozzarella

When there is no need to turn on your oven, or even look for too many ingredients, the simplicity and the goodness of this marvelous, fresh appetizer is just so… welcoming! With only 3 main ingredients, and half an hour on your hands, this so called ‘thousand layer’ dish is simple, easy and delicious – that is if you have all of the ingredients! Remember, what makes or breaks these plates are the quality ingredients that get used in their creation.

Lets start off.


2 fresh tomatoes (in season)
1 large eggplant
250 gr buffalo mozzarella dop
some oregano
2 tablespoons of extra virgin olive oil

Cooking Instructions

Cut both the eggplant and tomatoes into 1 cm high disks. Grill the eggplant on your barbecue for a few minutes.
Form the ‘thousand layers’, alternating eggplant and fresh tomatoes with buffalo mozzarella cheese cut into thin slices: first a slice of grilled eggplant, then a tomato, and then the buffalo mozzarella, a fresh oregano leaf (if not then some dried oregano will do as well!). Create three layers.
Each layer is salted and seasoned with a little bit extra virgin olive oil. Finish with dry oregano and extra virgin olive oil. As simple as that! Enjoy.

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