Preheat a large saute pan. Once it is hot pour an extra virgin olive oil. Cut 6 small eggplants lengthwise in large thin pieces and fry them 4-5 minutes on each side. Eggplants should be a little brown, but not cooked completely to still have a little bite to it. Cool and set aside. Continue with the rest of slices working in batches.
Now take a casserole dish and layer eggplant in one row to cover the bottom of the dish. Make a spread with organic mayo with a few cloves of chopped garlic in it. Spread it in a thin layer to cover all eggplants. Cut beefsteak tomatoes in slices same thickness as eggplant and place them over the mayo spread covering it. Then again same layer of eggplants, mayo spread and tomatoes.
Do not put salt on tomatoes, if you are not planning to enjoy it right away, I recommend doing it just before that fresh sea salt gives a wonderful finishing touch to this dish.
Enjoy and Happy Eating!
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