Eggplant and Tomato Tower with Basil and Pecorino

Rinse the tomatoes, remove the core and cut into slices. Only use the three middle slices, reserve the rest for another use.

Rinse the eggplant and cut into thin slices. Heat the oil in a pan over medium-high heat. Saute the tomatoes and eggplants seperately until just cooked (but not browned) on both sides. Season with salt and pepper. Transfer to a plate lined with paper towels to drain.

In another pan, fry the basil leaves in hot oil.  Transfer to a plate lined with paper towels to drain.

Layer the tomatoes, eggplant, cheese and basil on a plate and serve immediately.