tomato sauce q.b.
1 mozzarella from Andria
Cut the eggplant into slices, possibly all of the same thickness. Put them in a colander and sprinkle with coarse salt so that they lose their bitter liquid.
Meanwhile slice the mozzarella and, if necessary, let it drain in another colander.
After 30 minutes, wipe the eggplant slices using kitchen paper and grill them.
Once ready, you can proceed with the small towers until you have exhausted the slices (it depends on the size of the eggplant). Place the first slice on a baking sheet covered with parchment paper. The base must obviously be the biggest slice you have available. Add a tablespoon of tomato sauce. Add a slice of mozzarella and a basil leaf. Do this until you finish all the eggplant slices. Season with 2 teaspoons of evo oil on your two towers. Bake in a preheated oven at 180°C/350°F for about 10-15 minutes or when you see the slice of mozzarella melting above the tower.