1 Cut the eggplant across into approximately 1 cm (½ inch) slices.
2 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.
3 To serve, pile on plates alternating eggplant slices with tomato, mozzarella and basil leaves. Drizzle with olive oil and balsamic vinegar.