Ingredients
- 2 large aubergines, thinly sliced
- 8 slices of mozzarella
- 3 large tomatoes
- salt, pepper, olive oil
- toothpicks
- handful basil or mint leaves
Method
- Wash the tomatoes and eggplants, wipe them dry and cut them in 2 cm thick round pieces
- Put the eggplant slices in a large bowl, sprinkle with salt and leave for about 30 minutes
- Then rinse them with water, dry them and just drop little olive oil on top of them. Place them under the grill and let them cook on each side for about 3-4 minutes. Do the same with the tomatoes slices
- Put the slices of mozzarella in a non-stick pan to cook for about 3 minutes on each side
- To serve, place 2 slices of eggplant in the plate, then a slice of tomato and a slice of mozzarella, salt and pepper, and finish with another eggplant piece
- Place a toothpick in the center of each sandwich and a mint leaf or a few basil leaves on the top
- A little olive oil on each sandwich makes a world of difference
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