Raw-style Eggplant Parmigiana

First, prepare the eggplants using your preferred method: grill them on a hot plate, sauté in a pan with a little oil, or even fry them for a richer version. Slice them and, once cooked, set aside.

Meanwhile, wash and dice the tomatoes into a large bowl. Add finely chopped basil, salt, pepper, and a generous drizzle of olive oil. Mix well to combine flavors.

Now, spoon the tomato mixture over each eggplant slice. Top with freshly grated Parmesan and garnish with whole basil leaves for color and freshness.

Your dish is now ready to serve: simple, aromatic, and perfect as a summer appetizer or side dish!