Summer Aubergine / Eggplant Parmesan (Melanzane Alla Parmigiana D’Estate)

• 500 grams Round or Oblong Aubergine, rinsed, stem end removed and cut into 1/2 cm thick rounds
• 250 grams Mozzarella (preferably made from buffalo milk), cut into 1 cm thick rounds
• 12 Basil leaves
• 500 grams Tomatoes (best quality possible), rinsed, stem removed and cut into 1/2 cm thick rounds
• Extra-Virgin Olive Oil for drizzling
• Sea Salt
• Black Pepper, freshly ground

1. Mix 60 grams of salt with 150 mls of boiling water and stir to dissolve the salt. Add 1.5 liters of cold water.
2. Soak the aubergine rounds in the salted water to cover (add more cold water if needed) for an hour. Remove from the water and squeeze out any excess water.
3. Brush the rounds on both sides with olive oil.
4. Grill on a hot cast iron grill pan or on a barbecue (about 5 minutes per side).
5. Remove and cool.
6. Slice the tomato into rounds.
7. Slice the mozzarella into rounds.
8. Place a slice of tomato on a plate and sprinkle salt and pepper and drizzle olive oil over the top.
9. Place a leaf of basil on top.
10. Next add a piece of mozzarella.
11. Next add a piece of mozzarella.

mozzarella, basil, extravirgin olive oil for drizzling, salt, black pepper

Taken from food52.com/recipes/37127-summer-aubergine-eggplant-parmesan-melanzane-alla-parmigiana-d-estate (may not work)