Preparation:

Slice Eggplant and degorge for at least 30 min, dry them with tissue towels when ready

Slice tomatoes and cook them slowly (confir) for 30 min at 250 F degrees

Slice mozarella or bocconcini

Shred parmesan

Flour the eggplant slices and fry them in olive oil. (You can also dip them in egg yolk and bread crumb or panko before frying them if you prefer).

Mounting:

For better looking results, you can use a cylindrical pastry cutter. (see picture). Fill it with an Eggplant slice, tomato slices, a mozarella slice, basil leaves, a (very) small spoon of tomato puree, shredded parmesan and repeat until the pastry cutter is full or it is big enough to satisfy you.

Make as many as you want, then put them back in the oven until they are warm enough.

You can serve with parmesan tuiles (see recipe below) and garnish with basil leaves.

Parmesan tuiles

Preheat at 180 C degrees

On a baking paper on a cookie plate, but small amounts of shredded parmesan and spread them in circles using the back of a spoon. Make sure the tuiles will not touch each other.

Bake for 5 min. Make sure they don't become golden or brown. Take them out and wait for a few seconds, but not to much. Observe when they become solid enough to be removed using a spatule. Put them to dry on wood spoon or something cylindrical if you want them to become curved like chips.