Parmigiana Summer

Parmigiana Summer 
( This recipe by Nuxia ) 

This is the summer version, a must for fast and modern Italian cuisine. With my personal twist: the glaze of balsamic vinegar of Modena. 
Makes this dish really refined. 

Here is the recipe: 

Ingredients for 4-6 people: 

2 large eggplants 

4-6 large tomatoes 

2 - 3 mozzarella 100 g each 

Extra virgin olive oil 

salt 

salt 

Glaze of balsamic vinegar 

Fresh basil (optional) 

Wash and dry the eggplants. Cut in slices about 1 cm thick. Place slices sprinkled with coarse salt to rest in a colander for about 1/2 hour, so that the slices lose the water contained within them. 
Remove the excess salt and fry in plenty of extra virgin olive oil. Do drain the excess oil on kitchen paper. 
Wash and dry the tomatoes and cut into slices. 
Slice the mozzarella. 
On a plate place a slice of eggplant. Put on top of the slice of tomato. A little salt. Then lay on top of the slice of mozzarella. Repeat the sequence. It will form a small tower. 
Garnish with a few leaves of fresh basil and balsamic vinegar glaze. 
Recipe 07/16/2014 

The Suggestions of Nuxia: 

Are you searching for a light version of this dish? Just grill the eggplant slices instead of frying them. Remember, in this case, do not leave aside the eggplant in salt, but salt with salt until after cooking.