2 medium sized eggplants
1. Slice eggplant into 1/4 to 1/2 inch thick rounds. Dip in small amount of oil, sprinkle with salt and pepper and grill until browned. Set aside and let cool.
8 ounces mozzarella cheese (preferably fresh)
3 ounces balsamic vinegar
16 slices tomato (roughly 4 large tomatoes)
1 package fresh basil leaves
3/4 cup olive oil
2. Arrange 3 slices of grilled eggplant on each plate and top with four slices of tomato. Place the mozzarella, shaved or torn (if fresh mozzarella is not available), and shredded basil leaves on top of eggplant. Sprinkle with balsamic vinegar and oil and serve at room temperature.
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