Eggplant and Mozzarella Pyramid with Basil Vinaigrette from Bahia

Name: Eggplant and Mozzarella Pyramid with Basil Vinaigrette from Bahia
Yield: 4
Ingredients: 12 slices of eggplant; Coarse salt to taste; 12 slices of red tomatoes; 3 units of mozzarella cheese cut into rounds; For the vinaigrette; 10 g of basil leaves cut into thin strips; 100 g of fresh tomato, peeled and seeded, diced; 80 g of dried tomato, diced; 80 ml extra virgin olive oil; Salt and black pepper to taste

1
12 slices of eggplant
2
Coarse salt to taste
3
12 slices of red tomatoes
4
3 units of mozzarella cheese cut into rounds
5
For the vinaigrette
6
10 g of basil leaves cut into thin strips
7
100 g of fresh tomato, peeled and seeded, diced
8
80 g of dried tomato, diced
9
80 ml extra virgin olive oil
10
Salt and black pepper to taste

Ingredients

1
12 slices of eggplant
2
Coarse salt to taste
3
12 slices of red tomatoes
4
3 units of mozzarella cheese cut into rounds
5
For the vinaigrette
6
10 g of basil leaves cut into thin strips
7
100 g of fresh tomato, peeled and seeded, diced
8
80 g of dried tomato, diced
9
80 ml extra virgin olive oil
10
Salt and black pepper to taste

Directions

1
Step 1
2
Season the eggplant with coarse salt and let it rest for 30 minutes
3
Wash the eggplant slices and dry them with paper towels
4
Then, cook them in a suitable frying pan until they're tender but still firm
5
Step 2
6
Assemble the pyramids, alternating layers (three of each) of tomato, eggplant, and mozzarella
7
Bake in a medium-high oven for 10 minutes
8
In a bowl, mix well the basil, tomatoes, olive oil, salt, and pepper
9
Serve with the vinaigrette.