2 large eggplants (about 400g each)
1 large ball of fresh mozzarella, drained and sliced
zest of one lemon
1/2 cup chopped parsley
1 clove of garlic, minced
sprig of rosemary, chopped
about 2 cups of good quality tomato sauce
Preheat oven to 180c (350f). Cut eggplant into thick slices and grill both sides. In a bowl, combine lemon zest, parsley, garlic and rosemary. To make the stacks, place a slice of eggplant on a baking tray, followed by a slice of mozzarella and topped with the herb mix. Do this twice more ending with the herb mix. Bake in the oven for 10 minutes. To plate up, place a spoonful of tomato sauce on the plate and place the eggplant stack on top. Drizzle with olive oil and serve.