Mini parmigiana INGLESE

Cooking time: 30 minutes or 15minutes by the procedure Difficulty: Easy Servings: 2 people 
- 1 Eggplant 
- 1 mozzarella: 
- Tomatoes or fresh cherry tomatoes 
- garlic 
- basil 
- Oregano 
- Sale 
- pepper 
Wash and dry the eggplants, Privatel of head and tail, then cut into slices the thickness of 1 inch. Salted each eggplant slice from both sides and bake for 15-20 minutes at 180 degrees or grigliatele one minute per side. Meanwhile, diced mozzarella. Wash and cut the tomatoes into small pieces, or prepare a sauce very fast. In both cases, add the garlic and chopped basil, salt, a little olive oil and stir. When the eggplants are ready, with the help of a spoon, spread the tomatoes or tomato sauce on each slice, add the nuts of mozzarella, a pinch of pepper, oregano, a pinch of salt, repeating the process as many times as are layers you want. Bake for 15 minutes, when sfornandole mozzarella golden brown. 
Bon Appetite!