Ingredients
4 small eggplants, trimmed, peeled, and cut into ¼-inch slices
Salt and Pepper
3 ripe tomatoes, cut into ¼-inch slices
2 cups Mozzarella cheese, grated
2 tbsp capers ¼ cup cilantro
¼ cup fresh basil 2 cloves garlic
¼ cup olive oil 2 hard-cooked eggs, sliced

Lay the eggplant slices on a large tray and sprinkle with a little salt. Let stand at room temperature to dry off the excess moisture. Drain and dry between paper towels. In a pie plate, make overlapping layers of eggplant, egg, tomato and Mozzarella. Top each layer with capers. Sprinkle with pepper and a little salt. Mince the cilantro, basil, garlic and olive oil together. Sprinkle over the eggplant mixture. Cover with aluminum foil and bake at 350F for 20 minutes. Remove the foil and bake for another 10 minutes. Serve hot or warm. Enjoy!