Aubergine stacks

Delicious as starters, perhaps one each, or mains with cheeses and cured meats.
INGREDIENTS FOR 4 STACKS
1 large round aubergine
2 vine tomatoes
100 g Scamorza dolce
8 sandwich bread slices
5 or 6 basil leaves
Grated Parmigiano
Salt and pepper
Extra virgin olive oil

Classic easy tomato peeling: cross-score the smooth ends of both tomatoes.

I blanch two minutes in boiling water.

I drain into cold water.

Skin loosens and removes easily.

I cut into 4, deseed, cut strips then cubes.

I dress cubes with oil, pepper, salt and basil and reserve.

I peel, slice and dice aubergine.

I cook in hot oil and season with salt and pepper.

I dice Scamorza and reserve.

I flatten bread with a rolling pin and cut 8 discs with a ring.

I toast in the aubergine pan, having reserved aubergine in a bowl.

I also crumble and toast bread scraps with oil rather than discard them.

I place cooking rings on a parchment-lined tray, or make foil strips folded three times into rings, and put toast on the bottom.

Then aubergine.

Then Scamorza.

Then another toast, pressing.

Then tomato and basil cubes.

Then plenty of Parmigiano, oil, salt and pepper.

I bake at 180°C for 15 minutes until gratinated, turn off and rest 5 minutes before removing rings. I gently plate with oil, toasted crumbs, basil and tomatoes.