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Ingredients
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Main
Method
Main
Prepare and roast aubergines
Preheat the oven to 220°C (430°F). Trim the aubergine stems and slice each aubergine into 1–1.5 cm (about 1/2 inch) thick rounds. Lay the rounds in a single layer on a large baking tray lined with parchment. In a small bowl combine 2 tablespoons of olive oil, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper and 1 teaspoon dried oregano. Brush both sides of each aubergine slice with the oil mixture. Roast in the preheated oven for 18–22 minutes, flipping once halfway through, until the aubergine is tender and golden at the edges. Remove from the oven and allow to cool slightly.
Prepare tomato and mozzarella
While the aubergine roasts, slice the tomatoes into 4–5 mm (thin) rounds and slice or tear the mozzarella into pieces about the same diameter as the aubergine slices. Finely mince the garlic and combine with the remaining 1 tablespoon olive oil and 1/2 teaspoon sea salt and 1/2 teaspoon black pepper in a small bowl.
Assemble
Arrange roasted aubergine slices on a serving platter. Top each aubergine slice with a tomato round, then a piece of mozzarella. Spoon or brush a little of the garlic-olive oil mixture over the tomatoes and mozzarella. If using, drizzle the 1 teaspoon balsamic vinegar over the assembled stack very lightly.
Finish and serve
Scatter fresh basil leaves over the stacks (tear larger leaves to fit). If desired, sprinkle a pinch more salt and a grind of black pepper to taste. Serve warm or at room temperature as a side.