Method

1. Preheat the oven to 180C. Line 2 baking trays with baking paper.

2. Lay the eggplant slices on kitchen paper and sprinkle with salt. Allow to sit for 20 – 30 minutes while the excess moisture comes to the surface. Dab the eggplant with kitchen paper and repeat on the other side.

3. Arrange the eggplant slices on the baking trays and brush with a little oil. Sprinkle with the Italian herbs.

4. Bake for 15 – 20 minutes until lightly golden.

5. Remove from the oven and place a piece of mozzarella on top of the eggplant.

6. Return baking trays to the oven and bake until the mozzarella starts to melt.

7. Remove from the oven. Top with cherry tomato slices and basil leaves.

8. Season with salt and pepper and drizzle with caramelised balsamic vinegar (optional)