Cut each mozzarella Terra del Gusto in 4 slices and place in a colander to drain the excess milk.
Wash the eggplants and cut them into thick slices of 1 cm.
Fry them in boiling seed oil up to brown them, then lay them on the paper towels and season with salt.
Rest on a plate a slice of eggplant and cover with a teaspoon of pesto, put on a slice of mozzarella and sprinkle with a teaspoon of tomato sauce. Continue to superimpose all the ingredients in this sequence to form a tower of 4 slices of eggplants, that will end with pesto, mozzarella and tomato. Skewer the tower with a toothpick to hold it.
Once prepared the 4 towers, put them in the oven for 5 minutes, just long enough to let mozzarella melt.
Garnish the top of the tower with fresh basil.
Ingredients for 4 people: