• 1 large eggplant (about 2 pounds)

  • 1 large tomato, cut into eight slices (I mixed  in some  added some cherry tomatoes)

  • 3 tablespoon olive oil

  • 4 tablespoon balsamic vinegar 

  • 1 pound fresh organic mozzarella cheese, cut into slices

  • 1 tablespoon sea salt

  • 1 tablespoon ground pepper

  • Chopped fresh basil or parsley (optional)


  • Preheat oven to 350 F

  • Trim ends of eggplant; cut eggplant crosswise into slices. Sprinkle with salt and brush both sides with oil (2 tablespoons) and sprinkle with pepper. 

  • Top eggplant with tomato and  mozzarella cheese - bake for 30-35 mins

  • 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.

  • Plate the eggplant stacks, drizzle on top the balsamic “glaze” top with basil or parsley


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