Eggplant Parmigiana Stack

Cook Time 45 minutes

Serves 4

Ingredients

2 eggplants, sliced into 1.5cm rounds

Extra virgin olive oil, for shallow frying

3-4 ripe heirloom tomatoes, sliced

2 balls buffalo mozzarella, sliced

Salt and pepper

To Serve

A small handful of freshly grated Parmesan

Handful of fresh basil leaves

Aged balsamic vinegar, to drizzle

Extra virgin olive oil, to drizzle

Method

Heat a pan over medium-high heat and add enough oil to shallow fry. Fry the eggplant for 2–3 minutes on either side, until soft and lightly golden. Transfer to paper towels to drain.

Slice the tomatoes, then drizzle with olive oil and season with salt and pepper.

On a plate, stack eggplant, tomato and a slice of mozzarella. Repeat so there are two layers. Finish with a drizzle of olive oil and balsamic vinegar, then garnish with parmesan and fresh basil.