Ingredients
- 2 eggplants
- 8 tomatoes
- 2 mozzarella balls
- 1 bunch basil
- Olive oil
- Salt
- Pepper
Recipe
Slice the eggplants and season with salt, then leave to drain for 20 minutes.
Slice the tomatoes and mozzarella.
Preheat the plancha on high heat for 15 minutes and oil lightly.
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.
