Eggplant With Mozzarella - cooking recipe

Ingredients

12 slices eggplant (aubergine), cut 3/8-inch (1 cm) thick
salt
12 fresh basil leaves
1/4 c. (2 fl. oz./60 ml) extra virgin olive oil
freshly ground pepper
12 tomato slices
12 thin slices Mozzarella

Preparation

Lightly sprinkle the eggplant slices with salt on both sides. Place them between two plates and top with a weight.
Let eggplant drain for about an hour.