Gather all of your ingredients while you heat the oil to fry the shallots and
the eggplant slices.
You should be ready to serve when you fry the eggplant.
Dredge the sliced shallots in the flour and pat off excess flour.
Fry in hot oil until golden brown and crispy. Remove from oil and drain on a
piece of paper towel.
When ready to serve, dredge the eggplant slices in the flour and fry in the
oil, turning occasionally,
until they are golden brown and somewhat soft to the touch. Remove from the oil
and pat off excess
oil with a paper towel.
On the plate you are using to serve the tower, start by placing one slice of
fried eggplant in the center.
Season it with salt and pepper. Place a tomato slice on top and spread half of
the basil chiffonade on it.
Place both slices of fresh mozzarella on the tomato slice and spread the rest of
basil chiffonade on top.
Place the remaining tomato slice on top and season with salt and pepper.
On top of the tomato slice place the last slice of fried eggplant.
Drizzle basil pesto oil on top of the tower and on the plate. Drizzle balsamic
vinegar over tower and on plate.
Top the tower with fried shallot slices and serve.