Cut the aubergines into slices of about 1.5 cm, put them in a bowl covered with water and a spoonful of coarse salt for at least 2 hours. Drain them and arrange them on a baking tray, make lateral incisions on the circumference of the aubergine (this is to prevent them from curling up).

Also cut the tomatoes into slices, arrange them on a baking tray. Season with EVO oil, salt and oregano.

Cook the aubergines and tomatoes in the oven for about 25 minutes.

Meanwhile, cut the sweet Provolone Valpadana DOP into thin discs, compose the millefeuille tower by alternating the aubergine, the sweet Provolone Valpadana DOP and the tomato. Sprinkle with grated sweet Provolone Valpadana DOP and breadcrumbs, cook again in the oven at 200°C for 8-10 minutes.

Once cooked, decorate the millefeuille with curls of sweet Provolone Valpadana DOP.