Layered tomato, grilled eggplant and buffalo mozzarella, basil-scented

Directions

1. First cut the eggplant into slices (about 5mm thick). Place them side by side on a baking sheet on which you put a sheet of parchment paper. Oil the rings using a brush, salt and pepper. Bake in hot oven about 220 ° (depending on the power of your oven) until that they are well toasted (about 30 min). Shoot in a flat, book and cool.
2. Wipe tomatoes, do not blanch, keep the tails. Cut the tomatoes into 4 slices (depending on size, 5mm max.). For better stability of yarrow remove
3. a thin washer on the side of the peduncle (tail).
4. Prepare a vinaigrette with olive oil, balsamic vinegar, salt, pepper and basil finely. Cut the mozzarella into thin slice.
5. Edit your yarrow in a flat in restoring order in the tomato slices. Interleave a slice of mozzarella and eggplant. Brush the tomato and mozzarella with basil dressing every time.
6. Once the tomato reconstituted the cover of the hand and gently press to "flatten" a bit. Refrigerate one hour before serving.
7. For the decoration, make grilled spaghetti to the pan with a drizzle of oil. And plant the tomato into 3 (See photo)