Eggplant should be cut into thick washers, about a centimeter thick. Add salt and let sit for 20 minutes. Then rinse and squeeze.
There are two cooking options.
The first is to fry the slices in oil.
The second is to bake on the grill.
I baked my own on an electric grill, lightly drizzled with oil.
Mix the oil, balsamic vinegar and honey.
Mix everything well, add salt and pepper to taste.
Finely chop the garlic and add to the filling.
Put the eggplants in a container and pour evenly over all the rows of filling.
Leave to marinate for a couple of hours.
We put the eggplants on a plate or immediately on pieces with bread.
Cut the tomato into pucks and put it on a circle of eggplant.
Then slice the mozzarella and put it on top.
If desired, add salt.
Top with basil leaves.