Ingredients 

• 2 large long eggplants
• 2 tablespoon grapeseed oil
• 4 tablespoons Colonna Molise DOP Extra Virgin Olive Oil
• 8 ounces Mozzarella di Bufala
• 2 medium ripe tomatoes
• 1 bunch basil (about 16 leaves)
• Sea salt and pepper to taste
• 1/4 cup pine nuts, toasted
• 1/3 cup Italian parsley, chopped

 Preheat the oven to 425 degrees. Cut the rounded ends and tops from the eggplants so that slices will be square.  Slice each eggplant lengthwise into 8 thin slices, using a sharp knife or mandoline. Heat a cast iron or other heavy-bottomed skillet until hot. Film bottom with 1 tablespoon grapeseed oil. Place as many slices of eggplant in pan and sear until golden brown. Remove with spatula to a wooden cutting board. Repeat until one side of all the eggplant slices are seared and golden brown.

Slice mozzarella into 8 slices; slice each tomato into 4 slices. Working on a cutting board or other flat surface, cross eggplant slices into an X, one slice on top of the other. At the center of the X, place a slice of mozzarella and then a slice of tomato. Fold the edges of the eggplant slices over the mozzarella and tomato and press gently to make a square package. If necessary, secure with toothpicks. Refrigerate eggplant packages for at least 30 minutes to several hours.

Preheat toaster oven or oven to 400. Brush squares with olive oil, sprinkle with salt and pepper, and place in oven or toaster oven for 5 minutes.Turn over, brush top with olive oil, and cook again for 5 minutes, until the squares are hot and cheese is melting.

Remove, and sprinkle with pine nuts and parsley. Serve with tomato sauce if desired.