INGREDIENTS
For the Filling:
Aubergines 500 gr.
Parmesan 100 gr.
Extra Virgin Olive Oil 4 Tbsp.
Passata di Pomodoro 150 gr.
Gouda Cheese 200 gr. (If you find Caciocavallo or Provola Cheese use them)
Salt
For the Short Crust
Flour 250 gr.
Butter 125 gr.
Water 85 gr.
Salt
(If you prefer you can buy the Short Crust Ready)
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