1x large aubergine
1x ball of mozzarella, sliced
1x small onion, diced
2x cloves garlic, crushed and diced
a few sun-dried tomatoes, diced
Kale as a side, could be whatever you fancy
Get a frying pan on the go with some olive oil and butter warming up to medium
Peel the aubergine, keeping the peel
Cut the aubergine into discs, about 0.5cm to 1cm thick. Whatever size you go for try and keep them all the same. Having them a bit chunkier makes the stack more stable. Dice whatever is left and keep for step 6
Put flour in one bowl, salt it, and a whisked egg in an other. Cover the aubergine discs in flour then drop into the egg mix. With the other hand ensure the disc is covered then lay it into the hot pan. Repeat for all discs
Turn the oven on to ~180/200C. Put an oven tray with a little oil in to heat as well
As soon as the aubergine discs are done, put them to one side and fry off the diced onion, garlic, sun-dried tomatoes and the leftover aubergine. When all softening, add the passata and let it reduce a bit, definitely don't want the mix to be too runny
Assemble the towers in the oven tray like so: aubergine disc, spoonful of sauce, a shaving of Parmesan, mozzarella, black pepper, fresh basil leaf, repeat. The top layer should not have the basil leaf.
Put the stacks in the oven
Now cook the kale. When the kale is done, the mozzarella should be molten in the stacks and you are ready to serve.
I also finely sliced the aubergine peel and fried it until crispy to top the stacks off, if you do this make sure you give them some time to drain on a piece of kitchen paper so they are not oily