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