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Tomato, Eggplant and Mozzarella Napoleon (low carb)

• Cut off the eggplant’s ends. Wash, dry and thinly slice the eggplant.
• In a skillet, heat 1 tablespoon of olive oil over high heat. Cook the eggplant slices 1 minute on each side. The eggplant should still remain crunchy. Add salt and pepper.
• Peel the garlic. Thinly slice the mozzarella.
• Slice the tomatoes but not all the way through, making sure that the slices remain attached.
• Combine the olive oil, garlic, oregano, salt and pepper in a shallow plate. Toss the mozzarella slices in this mixture, until well coated.
• Alternate the mozzarella slices and eggplant slices in between the tomato slices.
• Keep chilled in the refrigerator until ready to serve.