Eggplant and mozzarella towers

Ingredients for 4 people:

2 round violet eggplants

200 g mozzarella

200 g  tomato puree

1 clove garlic

Some fresh basil leaves

Olive oil

Dry oregano

Salt, pepper

Cut the garlic in half, remove the core and fry it gently in a pan with a few tablespoons of olive oil.   Add the tomato puree, salt, pepper, and let thicken on low/medium heat. Turn off the heat and add the basil leaves, torn by hand. Cut the eggplant horizontally into slices about 1 cm thick. Brush some olive oil on both sides of the eggplant slices, grill them in a pan or skillet and season  with some salt.  Cut the mozzarella into slices and let them dry on paper towels. Now you can start layering the tower,  alternating in a baking sheet covered with parchment paper a slice of eggplant, a spoonful of tomato sauce, a sprinkling of oregano and a slice of mozzarella and repeat the layers. Drizzle with some olive oil, add a few basil leaves and bake in a preheated oven at 200 ° C for about 10 minutes, until the mozzarella begins to melt.