Ingredients:

• 2 Aubergines
• 200 g buffalo mozzarella
• 200 g tomatoes 
• Extra virgin olive oil, to taste
• Fresh basil, to taste
• Sesame seeds, to taste
• Salt, to taste
• Traditional Balsamic Vinegar of Modena P.D.O.

Procedure:

Wash the aubergines and cut them into round slices just over 1 cm thick, brush with extra virgin olive oil and bake at 180°C for about 30 minutes.

Prepare the mozzarella and tomatoes by cutting them into thin slices. In a bowl, season the tomato slices with oil, salt and basil.

Assemble the towers by placing a slice of aubergine as a base; top with a slice of mozzarella and a slice of tomato, season with salt and extra virgin olive oil; repeat the sequence three times. Finish the last layer with tomato. 

Garnish with toasted sesame seeds and a basil leaf. Serve with a drizzle of Traditional Balsamic Vinegar of Modena P.D.O.