GRILLED EGGPLANT STACKS
Ingredients
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1 large eggplant (about 2 pounds)
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1 large tomato, cut into eight slices (I mixed in some added some cherry tomatoes)
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3 tablespoon olive oil
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4 tablespoon balsamic vinegar
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1 pound fresh organic mozzarella cheese, cut into slices
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1 tablespoon sea salt
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1 tablespoon ground pepper
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Chopped fresh basil or parsley (optional)
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Directions
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Preheat oven to 350 F
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Trim ends of eggplant; cut eggplant crosswise into slices. Sprinkle with salt and brush both sides with oil (2 tablespoons) and sprinkle with pepper.
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Top eggplant with tomato and mozzarella cheese - bake for 30-35 mins
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10 minutes before the eggplant is done, in a medium pan add the remaining oil and vinegar. Bring it to a boil, then reduce the heat and simmer for 10-minutes or until the sauce coats the back of a spoon.
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Plate the eggplant stacks, drizzle on top the balsamic “glaze” top with basil or parsley