Cooked polenta (about 400g)
A tray of ripe pachino tomatoes
1 buffalo mozzarella cheese
Peanut oil for frying
- Cut the cooked polenta into circular slices about 1 cm thick and toast both sides in a hot non-stick frying pan. - In the meantime, using a knife, make a cross on the tomatoes and boil them in salted water for a few minutes.
Leave them to cool and then peel the skin. Cut the tomatoes in half and take out the pips. Fry them in a frying pan with some olive oil, a clove of garlic, some fresh basil and salt.
- Cut the aubergines into thin circles, and fry them in peanut oil.
- Form towers with a slice of polenta as the base, topped with an aubergine slice, some fresh tomato sauce and a slice of buffalo mozzarella. Garnish with some fresh basil.