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Another throwback to summer. This is absolutely one of my favourite foods, perfect as a light dinner, or as a appetiser for a big dinner. Even though these towers have mozzarella cheese in them, they won't ruin your diet, trust me. AND, eggplants are full of dietary fiber, vitamin B1, and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid, that protect cell membranes.
R E C I P E
Cut the eggplant to about 1/2 cm slices, spread out to a baking tray and sprinkle some salt on top. Leave to rest for at least 30 minutes to remove excess water.
Bake the slices in low heat (175 degrees celsius) for about 30 - 45 minutes. Remove and leave to rest.
In a saucepan, fry garlic in a bit of olive oil until golden brown. Add tomato sauce (I used a paste type, without added sugar), herbs; basil, oregano and thyme as well as pepper and salt. If needed, add some additional water and leave to reduce.
Cut mozzarella to slices and assemble the towers; alternating slices of mozzarella and eggplant.
To finish off, place into the oven until mozzarella melts a little and finally plate up and pour tomato sauce on top.
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