• Layer the eggplant rounds in a colander and salt between each layer. Place a plate and then weight on top and let the eggplants drain for about one hour. Remove and pat dry with paper towels.

Preheat the oven to 180°C

1. Brush a large baking sheet with olive oil. Place the eggplant rounds on the sheet and brush each round with oil. Broil for about 5-6 minutes, turning when necessary, until lightly browned and soft. Be careful not to over broil the eggplant rounds lest they burn or become so soft they won’t hold their shape. Remove and cool.

2.(a) Have ready a 2 ½- inch in diameter x 2 ½ - 3 inch deep ring mold. Place in center of serving plate. Place one eggplant round on bottom, top with a scant teaspoon of the Gaea "Santorini Tomato Sauce" over the eggplant round. Continue with another three-four eggplant slices. Top with 2 tablespoons yogurt. To serve drizzle with raw Gaea "Kalamata DOP Extra Virgin Olive Oil".

2. (b) Alternatively, you can layer the eggplants in a serving dish, cover with sauce, with another layer of eggplants and with the yogurt. Refrigerate until firm enough to cut and serve cold.

* Keep in my mind that the brand is merely a suggestion.