Start by making the ricotta mix. Add 2 tablespoons of basil pesto to the ricotta. Add cheese, salt, pepper and lemon. Mix and set aside.

Preheat the oven to 230C degrees.

Rinse the eggplant and slice it in half lengthwise, then slice each half lengthwise again so you end up with 4 eggplant slices. You may have to remove the outer side to create equal level slices.

Use a small sharp knife to carefully score the flesh in no particular order.

Place the eggplants on a rack, board or plate and season with salt and pepper. Generously drizzle olive oil over and with a pastry brush, seal the seasoning and oil in.

Spread the ricotta pesto mix onto each eggplant slice. Season with salt and black pepper

Place 2 fresh basil leaves over the ricotta on each eggplant and add a drizzle of extra virgin olive oil covering the basil leaves. This will allow the leaves to bake and not blacken.

Slice the tomato and add a slice over the basil. Season over the tomatoes and add a drizzle of olive oil.

Slice the fresh mozzarella into 4 thicker slices and add a slice on each eggplant over the tomato. Grind fresh black pepper over the mozzarella and another drizzle of extra virgin olive oil.

Bake for 12 minutes then turn the grill on for 2-3 minutes to brown the top.

Remove from the oven and let the eggplant cool down 5 minutes before serving.

Once cooled, add a fresh basil leaf over each eggplant, a little flaky sea salt, toasted pistachios, sea salt flakes, and fresh cracked black pepper.Finish with a drizzle of extra virgin olive oil.

Serve this eggplant on the side of basil pesto and fresh lemon slices.