2 medium sized tomatoes
1 low fat mozzarella cheese (about 150 g)
1 small eggplant
some olive oil
For the dressing:
1-2 tbsp olive oil
2 tbsp aceto balsamico
2-3 tsp pesto (store bought)
Slice up 2 medium sized tomatoes, 1 low fat mozzarella cheese and set aside. also slice up 1 small eggplant into thin slices, drizzle some olive oil on top, season with sea salt and pepper and grill in a grill pan.
Now start plating all the slices the same way shown on the picture.
Drizzle 2 tbsp of balsamico on top, 1-2 tbsp of basil ( or normal) olive oil, season with sea salt, pepper and fresh basil.
Put in fridge for 20-30 minutes before eating.