- 2 large Eggplant
- 2 cloves garlic cloves (thinly sliced)
- 5 large tomatoes (sliced)
- 2 Mozzarella (120 g | 0.5 cup each)
- 4 Tbsps olive oil
- 1 handful Basil
- freshly ground peppers
Cut the eggplant across into approximately 1 cm (½ inch) slices.
Heat the olive oil in a frying pan and fry the eggplant and garlic slices until golden brown. Season with salt and pepper. Drain on absorbent kitchen paper.
To serve, pile on plates alternating eggplant slices with tomato, mozzarella and basil leaves. Drizzle with olive oil and balsamic vinegar.