2 medium eggplant, unpeeled, sliced crosswise into ¾-inch slices 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil + more for brushing eggplant Sea salt and black pepper 2 cups chopped, seeded tomatoes 2 large garlic cloves, crushed 1 small handful fresh basil leaves, julienned 4 ounces (or more if you like) fresh mozzarella, cubed
1. Preheat the oven to 375 degrees and line 2 baking pans or cookie sheets with parchment paper. Place the eggplant slices on the paper and brush them generously on both sides with olive oil. Sprinkle with sea salt and black pepper, then roast for 40 minutes, or until golden brown. Allow to cool.
2. Mix together the tomato, garlic, 2 tablespoons of olive oil and the basil. Season to taste with sea salt and black pepper. Set aside.
3. To serve, arrange the cooked eggplant slices, slightly overlapping, on a serving platter. Scatter the mozzarella chunks on top and spoon over the salsa. Remove the garlic cloves.