AUBERGINE, TOMATOE WITH MAZZARELLA STACK
Starter Serves 4
2 balls of mozzarella, cut into 4 rounds each
1 large aubergine, cut into 8 x 1cm thick rounds
2 large tomatoes, each cut into 4 rounds, remove the tops and bottoms
3-4 tablespoons olive oil to cook
Extra virgin oil
fresh basil leaves, finely chopped
Salt and ground black pepper to taste
Parmesan cheese grated
Using a bowl, add in the chopped basil, pour over extra virgin oil, season with salt and black pepper and let it infuse.
Over high heat. Heat a large frying pan and add the olive oil. Add the aubergine to the pan, season with salt and pepper and cook for 1 -2 min on each side or until the slices are golden brown and tender.
Remove from the pan transfer to a tray or dish.
Add the tomatoes to the pan and cook for 30 seconds on each side, then remove from the heat and season with salt and pepper.
Place a disc of aubergine in the middle of each plate and top with some grated Parmesan , then a tomato disc and then a mozzarella round. Repeat this pattern to finish with a slice of mozzarella. Once all four stacks are complete, drizzle over some of the basil-infused olive oil and serve.