Cut each mozzarella into 4 slices, having care to place the slices in a colander to drain the milk contained in them. In the meantime, take the sliced ​​eggplant that have more or less the same size as a slice of mozzarella, wash, and slice (widthwise) about 1 cm high: fry in hot oil until they are golden, then lay them (non-overlapping) on the paper towels and season with salt.

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Put on a serving platter slice of eggplant, cover it with a teaspoon of pesto, recline a slice of mozzarella and sprinkle with a teaspoon of tomato sauce.

Overlap another slice of eggplant and repeat the process until it forms a tower consists of 3 - 4 slices of eggplant completed towers with pesto, mozzarella and tomato.

 

Strung a toothpick skewer from the center of each tower, so as to hold them during cooking. Proceed as follows to form 4 turrets. Now put the turrets under the grill of the oven until the mozzarella cheese will begin to melt (about 5 minutes) or alternatively place them, one at a time, in a microwave oven for 40 seconds at maximum power. Garnish the top of the trorretta with leaves of fresh basil or fried and accompanied with a few leaves of arugula or other salad.

 

Ingredients for 2 portions:

 

- Mozzarella 80 gr.

- Half eggplant

- Pesto genovese 15 gr.

- Fresh tomato sauce 30 gr.