In a bowl, mix the wheat and corn flour, add a pinch of salt and paprika. Stir
Pour water and vegetable oil. Start hands knead the dough, collecting it into a ball. Knead until smooth, soft, smooth (if necessary, you can add a little oil or flour, if the dough is too tight or will not be collected).
Wrap in cling film and refrigerate for 10-15 minutes.
For the filling, cut thin slices of tomato, grate cheese.
Prepare eggplant (pre-cut into slices, a little sprinkle with vegetable oil and send in the oven for 10 minutes, then remove from the oven and allow to cool).
Thinly roll out the dough on a sheet of parchment.
Sprinkle with half of the prepared cheese and sprinkle with 1 tsp Basil, leaving the edges (2-3 cm) clean.
Put the eggplant.
Sprinkle them with the rest of the grated cheese, sprinkle with 1 tsp Basil.
Put the tomato slices on top.
Wrap the edges of the biscuits on top of the filling.Send to bake in a preheated 190 degree oven until Golden brown (about 25-30 minutes, focus on the features of your oven).
Remove the finished biscuit from the oven and let it cool.