Caprese Eggplant Towers

Ingredients

• 2 small eggplants
• 2 balls buffalo mozzarella
• 4 tomatoes
• Salt
• Pepper (freshly ground)
• olive oil (cold‑pressed)
• balsamic vinegar
• Basil

Instructions

1. 1.

   Preheat the oven to 200°C. Wash the eggplants, trim the stems, slice crosswise and place in well‑salted cold water. After 20 minutes remove, gently squeeze out excess liquid and pat dry with kitchen paper. Heat 4 tablespoons oil in a pan and fry the eggplant slices over medium heat on both sides. Let the fried slices drain briefly on kitchen paper. Season with salt and pepper. Wash the tomatoes and slice them.

2. 2.

   Slice the mozzarella. Alternate layers of eggplant, tomato, and mozzarella slices with basil leaves to build towers, seasoning the tomatoes with salt and pepper and drizzling with a touch of Balsamic vinegar and olive oil. Place in a greased baking dish and bake in the preheated oven for about 15 minutes until lightly browned.

3. 3.

   Serve garnished with fresh basil.