Ingredients
- 2 eggplants
- 8 tomatoes
- 2 mozzarella balls
- 1 bunch basil
- Olive oil
- Salt and pepper
Slice the tomatoes and mozzarella.
Preheat the plancha over high heat for 15 minutes and lightly oil.
Absorb the water from the eggplants with kitchen paper.
Cook the eggplant slices on the plancha over medium heat, then add the tomatoes and oil them.
Place a slice of eggplant, a slice of tomato and a slice of mozzarella on top and allow to melt.
Serve with basil and cracked pepper.
