2 ripe beefsteak tomatoes
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 tea spoon salt
1/4 tea spoon black pepper
12 fresh basil leaves
8 thin slices unsalted fresh mozzarella
Preheat oven to 200 c. Slice the eggplant and tomatoes crosswise into 1/2 inch thick pieces. Place 8 eggplant slices in a single layer on a baking sheet coated with nonstick cooking spray. Set 8 tomato slices aside.
In a small bowl combine the olive oil, vinegar, salt and pepper. Brush the mixture over the eggplant and tomato slices, then set the remainder aside.
Bake the eggplant slices for about 10 minutes. Turn them over, brush with more of the olive oil mixture, then bake for another 10 minutes. Remove eggplant from the baking sheet and set aside. Place the 8 tomato slices on the same baking sheet and cook for 2-3 minutes until soft. Remove tomatoes and set aside.
Put four slices of cooked eggplant back onto the baking sheet. On each eggplant slice, stack up a tomato slice, a basil leaf, a mozzarella slice, another tomato slice, another basil leaf, and finish with another eggplant slice. You will have four stacks in all.
Place stacks in the oven for about 5 minutes to melt the cheese. Remove from oven and top each with a drizzle of the remaining olive oil mixture and a fresh basil leaf. Serve Hot!
