In a bowl, mix wheat and corn flour, add a pinch of salt and paprika. Mix it.
Pour in water and vegetable oil. Start kneading the dough with your hands, collecting it into a ball. Knead until smooth, soft, smooth (if necessary, you can add a little butter or flour if the dough turns out to be too tight or will not gather).
Wrap in plastic wrap and refrigerate for 10-15 minutes.
For the filling, cut the tomato into thin slices, grate the cheese on a coarse grater.
Prepare the eggplants (pre-cut into slices, sprinkle with vegetable oil a little and put in the oven for 10 minutes, then remove from the oven and let cool).
Roll out the dough thinly on a sheet of parchment.
Sprinkle with half of the cooked cheese and sprinkle with 1 tsp basil, leaving the edges (2-3 cm) clean.
Lay out the eggplants.
Sprinkle them with the remaining grated cheese, sprinkle with 1 tsp basil.
Place the tomato slices on top.
Wrap the edges of the cookies on top of the filling.
We send it to bake in a preheated 190 degree oven until golden brown (for about 25-30 minutes, focus on the features of your oven).
Remove the finished biscuit from the oven and let it cool.