Truss Tomato & Eggplant Stack

Method:

  1. Slice eggplant into 1cm rounds.
  2. Score the eggplant in a grid pattern and sprinkle with salt and oil. Grill or BBQ on a low heat until cooked and drain on paper towel.
  3. Slice Truss Tomatoes and fresh mozzarella into 1cm rounds.
  4. Layer on individual serving plates starting with the eggplant, then tomato and mozzarella.
  5. Top with a drizzle your favourite pesto or freshly torn basil leaves.

RECIPE:  Courtesy of Australian Glasshouse Tomatoes