Torretta di Melanzane e Mozzarella means "little tower of eggplant and mozzarella."
Slice eggplants about 1/4" thick and sauté in olive oil till they are softened and beginning to brown. Layer eggplant, fresh mozzarella, fresh basil. Repeat. Place in a hot oven to melt the cheese.
Garnish with fresh mozzarella and a drizzling of pomegranate balsamic vinegar. Serve with fresh tomato slices.
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