Eggplant and Mozzarella Towers
Preheat the oven to 270°C (approximately 520°F) or broil. Rinse the eggplant, cut into 1 cm (approximately 1/2 inch) thick slices and season with salt. Lay juxtaposed on a baking sheet lined with aluminum foil and sprinkle with sage. Peel the garlic, chop very finely, mix with 3 tablespoons oil, season with pepper and drizzle over the vegetable slices. Broil 3-7 minutes in the oven on the second rack from the top.
Meanwhile, drain the mozzarella and cut into slices. Remove eggplant from oven and drizzle with vinegar. Immediately while hot, alternate layers of eggplant and cheese in towers on warmed plates, garnish with pepper and sage and serve drizzled with oil.