115 g mozzarella cheese
3 tablespoons olive oil
4 leaves Basil
2 tablespoons lemon juice
salt and pepper to taste
Slice the eggplant thin strips along and sprinkle them with salt.
Heat a grill, the strips of eggplant lightly grease with olive oil and sauté on the grill for 5 minutes. Flip and fry the other side. Mozzarella and tomatoes cut into small pieces.
Put a slice of tomato and mozzarella on one side of the eggplant, sprinkle with salt and pepper to taste, and lightly drizzle with olive oil.
Twist into a roll and tie leaves of Basil. Serve immediately.