600 gr (21 oz) aubergine
150 gr (5,3 oz) mozzarella cheese
extra virgin olive oil
fine salt, black pepper
organic sun dried cherry tomatoes by Agriblea
Slice the aubergine into thin rounds and roast for 1 minute each side.
Grease the baking dish and spread with few tomato sauce. Salt and pepper gently.
Alternate the aubergine slices, the pieces of mozzarella chesse and the dried cherry tomatoes.
Sprinkle few olive oil, grated Parmesan cheese, chopped basil and bake into hot oven at 356°F for about 20 minutes.