Wash the aubergines and cut them into round slices measuring just over 1 cm thick, brush with extra virgin olive oil and bake at 180°C for about 30 minutes.
Cut the mozzarella and tomatoes into thin slices. Place the tomato slices in a bowl and season with oil, salt and basil.
Assemble the stacks by placing a slice of aubergine at the base, layering a slice of mozzarella and then a slice of tomato on top, season with salt and extra virgin olive oil; repeat the previous sequence 3 times. Finish the last layer with a slice of tomato.
Garnish with toasted sesame seeds and a basil leaf. Serve with a drizzle of Traditional Balsamic Vinegar of Modena PDO.