Eggplant turrets

Preparation

Heat oven to 180 degrees.
Cut eggplants into 1 cm thick slices. Brush with olive oil.
Cut tomatoes in dices. Finely chop garlic cloves and onions. Fry garlic and onions in a pan, add the tomatoes  and oregano and let simmer for 15 minutes. 
Heat a grilling pan on high heat and grill eggplant slices 2-3 minutes each side.
Cut mozzarella in slices and start piling up eggplant towers by layering eggplant, mozzarella, basil leaves and drizzle the tomato sauce over the eggplant towers. End with a mozarella slice on top. 
Put the towers for 5 minutes in the oven, so the mozarella melts a little. Serve directly. 

Tips from the author

These eggplant turrets makes 4 servings as an entree or starter!