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2011-10-20Fresh Mozzarella alla Torre di Pisa: Fresh Mozzarella Log, Tomatoes, Eggplant/Aubergine, Olive Oil (Extra Virgin), Garlic, Fresh Basil, Fresh Oregano, Salt & Pepper
Fresh Mozzarella alla Torre di Pisa featuring Galbani® Fresh Mozzarella Log

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Galbani® Fresh Mozzarella Log

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Fresh Mozzarella alla Torre di Pisa

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  • 16 oz. Galbani® Fresh Mozzarella Log
  • 4 Tomatoes
  • 1 small Eggplant/Aubergine
  • 6 tsp Olive Oil (Extra Virgin)
  • 2 cloves Garlic
  • 1 handful Fresh Basil
  • handful Fresh Oregano, chopped
  • Salt & Pepper, to taste


  1. Wash and slice the tomatoes and put them into a bowl. Season with salt and pepper and sprinkle with oregano.
  2. Drizzle two spoons of olive oil over the tomatoes and leave them to marinade for about 30 minutes.
  3. In the meantime, wash the aubergine, remove the ends and slice; sprinkle with coarse salt and leave to drain for about 20 minutes.
  4. Dry the aubergine slices with kitchen paper and sprinkle with pepper. Slice the Galbani® Fresh Mozzarella, then peel and finely slice the garlic.
  5. Heat two spoons of oil in a pan, add the garlic and soften briefly, then remove and set on one side.
  6. In the same oil, fry the aubergine slices on both sides, remove and dry with kitchen paper.
  7. Create two «Leaning Towers of Pisa» on each individual plate by alternating slices of tomato, mozzarella and aubergine on top of each other.
  8. In a bowl, mix the remaining oil with with salt and pepper and drizzle over the composition.
  9. As a finishing touch, garnish with basil leaves and the tiny slices of golden garlic.


Galbani serving suggestion: this recipe can become a main dish in summer when served with Mediterranean rocket and radicchio salad, a few slices of crisp, lightly toasted bread and a cool glass of Italian rosé.


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