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 PDO
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.