Take the slices of Asiago Fresco PDO, arrange them on sheets of silt pad and cook in a microwave for 3 minutes and 30 seconds (the time varies depending on the fattiness of the cheese). Remove the cheese from the oven and let it cool.
Wash, clean and peel the eggplant. Cut them lengthwise, make incisions and arrange them in a pan. Season with oil, salt, pepper, and cover the baking pan with aluminium foil. Cook the eggplants in the oven at 160° for about an hour. Let it cool down with a weight pressing on it to drain excess vegetation water. Puree them with mint, sift them out to eliminate any seeds, and mix the eggplant pulp with ricotta cheese and Grana Padano PDO. Add oil to achieve the desired density and taste. Let it stand at least a couple of hours.
Blanch basil in boiling water and cool it in water and ice. Mix the basil with oil, pine nuts, and Asiago Stagionato PDO to get a slightly more liquid pesto. Prepare individual dishes by placing a little tip of eggplant in the middle and make three layers by sandwiching the wafers of Asiago mousse. Decorate with a cherry tomato and a sprig of mint and dress with basil oil.

Preparation time: 30 min

Cooking time: 1 h