1 medium eggplant
1 clove of garlic, crushed
2 pounds of fresh tomatoes
1 large ball of fresh mozzarella
Preheat the oven to 400°F.
Slice the eggplant into 1” thick rounds, sprinkle with sea salt, and leave to sweat for about 30 minutes. Alternatively, you can soak the eggplant in salted water for 30 minutes.
Spread eggplant rounds onto a baking tray with some olive oil and bake for 30 minutes, flipping them over half-way through.
While the eggplant is baking, roughly chop up the tomatoes.
Heat up 2 tablespoons of olive oil in a heavy bottomed pot. Add the crushed garlic, and then tip in the tomatoes. Cook them down over medium heat until they break down, and cook themselves into a thick sauce.
Lower the heat to 350°F.
Next, gently brush the bottom of a casserole dish with olive oil. Put the eggplant in one layer, and pour the tomato sauce over top of them.
Finally, take the fresh mozzarella ball, and slice it into rounds and place them on top of the dish.
Bake for 15 minutes at 350° or until the cheese melts. Garnish with fresh basil.
Serves 4 as an appetizer or side dish, and 2 as a main dish.