Ingredients for 6 persons:

• 250 gr. aubergines
• 250 gr. zucchini
• 250 gr. pepper
• 150 gr. mature tomato
• 150 gr. green tomato
• 15 gr. extra-virgin olive oil
• 5 gr. salt and ground pepper

 

Ingredients for Parmesan cheese's wafer

• 350 gr. Parmesan cheese "Bonati"

Ingredients for pulped olives:

• 3 gr. salt and ground pepper
• 40 gr. green olives
• 60 gr. extra-virgin olive oil

Preparation: 

Wash and cut in fine slices all the vegetables. Then prepare a layer of vegetables, not put one over the other, adding oil, salt and ground pepper and put all in hot oven at a temperature of 130° for ca. 30 minutes.
In the meantime grate the Parmesan cheese "Bonati" and prepare very fine layers on a oven paper, doing small rings of 10-12 cm. in diameter and put them in microwave oven on the highest temperature for ca. 50 seconds.
Otherwise use a small anti-adherent frying pan, oil and heat it, and then add a handful of Parmesan cheese slivers, letting it to be browned on high fire for ca. 1 minute. And repeat same thing untill Parmesan cheese exhaustion.
Then drip the green olives and blend them into mix with extra-virgin olive oil, salt aand ground pepper. Now you can prepare the six Millefoglie, alternating layers of crispy Parmesan wafers with the vegetables, cooked into oven and some of the pulped olives and serve them with a drop of extra-virgin olive oil, ground pepper and some parsley.