Layered Mozzarella and Eggplant Slices

Ingredients

• 400 g eggplants (2 slender eggplants)
• 2 tbsp sage leaves (freshly chopped)
• 2 Garlic cloves
• 5 tbsp olive oil
• Salt
• Pepper
• 2 tbsp balsamic vinegar
• 300 g buffalo mozzarella

Instructions

1. 1.

   In the meantime, drain the mozzarella and slice it. Remove from the oven and drizzle with vinegar. Immediately stack as towers on preheated plates, sprinkle with pepper, garnish with sage, and serve drizzled with oil.

2. 2.

   Preheat the oven to grill mode at 270 °C. Wash and trim the eggplants, cut into 1 cm thick slices, salt them. Arrange side by side on a foil‑lined baking tray and sprinkle with sage. Peel the garlic, finely chop it, mix with 3 tbsp oil and pepper, then drizzle over the vegetable slices. Grill for 3–7 minutes on the upper second rack.