3.5 oz. tomato sauce
3.5 oz. grated Parmigiano Reggiano,
1 mozzarella di bufala
basil, oil, salt
Cut the eggplant in cross-sections so that you have discs approximately a half inch in thickness. Pan fry in an abundant amount of sunflower seed oil. Drain on paper towel and lightly salt. In a pan, stack an eggplant disc, a layer of mozzarella, a layer of tomato sauce, a layer of Parmigiano and covered with another eggplant disc. Cook in an oven preheated to 350°F for approximately 10 minutes or until the mozzarella melts. Serve warm with a spoonful of tomato sauce and a basil leaf on top.