• Cut the aubergine into 1 cm thick slices.
• Brush both sides of the slices with EVO oil
• Grill the eggplants over direct heat.
• Cut the mozzarella into 1 cm slices.
• Take a ceramic baking dish and grease the bottom.
• Start by taking the grilled aubergines and arrange them on the bottom of the baking dish
• Spread the tomato sauce on top, layering a slice of mozzarella and grated Parmesan cheese. Repeat the layers. Season each layer with freshly ground salt and pepper. 
• Top with grated Parmesan cheese.

GRILLED: 

• Prepare the grill for indirect heat at 180° 
• Preriscaldare il grill per 10-15 min.
• Disporre la pirofila sul calore indiretto.
• Cuocere per ca. 20 Min. Fino a quando le melanzane saranno dorate in superficie. Condite con sale e pepe appena macinati e un filo d'olio d'oliva.