Aubergine and mozzarella crespelle stacks

Ingredients for 4 stacks
24 crespelle, 10 cm across; see basic recipes on the blog, 4 for each stack
2 large aubergines
2 mozzarella cheeses
50 g grated Parmigiano
1 tin peeled tomatoes
Garlic
Chilli
Salt
Oregano
Extra virgin olive oil
A little butter for greasing the dishes
I partly peel the aubergines, slice 1 cm thick and dice finely.

I heat a little oil in a pan, add aubergines and cook over high heat, seasoning with salt and pepper.

I heat a little oil, a garlic clove and chilli in a saucepan. Once browned, I add and crush the tomatoes, salt and cook about ten minutes until slightly reduced. I remove garlic and chilli.

I dice and thoroughly dry the mozzarella.
Now I can assemble.

I made individual portions.
I grease an ovenproof dish.

I place a crespella inside.

Then a spoonful of tomato.

Then a layer of aubergine.

Then mozzarella cubes and grated Parmigiano.

I cover with a crespella and repeat twice more.

I finish with a crespella, tomato, Parmigiano, oregano and oil. I use 4 crespelle per stack.

I bake in a preheated oven at 180°C for about 15 minutes, until lightly coloured.

Individual portions look attractive, or make crespelle 20 cm across, 2 per portion, fill and fold into fans or cannelloni, and bake together covered with tomato and Parmigiano.
You can prepare them ahead and refrigerate until needed.