what a perfect end of summer treat! it's gotta be fresh mozzarella and fresh basil. got it from everyday food magazine. also, the roasted eggplant is delicious on its own--i recently discovered that sea salt is the answer to almost all vegetables. i roasted the whole thing and ate the other half for snack.
ingredients
1/2 medium eggplant, thinly sliced
1/2 lb fresh mozzarella, thinly sliced
2 tomatoes (any variety), sliced
1/4 C loosely packed fresh basil
olive oil
balsamic vinegar
directions
brush a baking sheet with 1 T olive oil and arrange eggplant thereon. using the remaining olive oil on the brush, brush tops of the eggplant. sprinkle with sea salt (or another coarse salt) and pepper. roast @ 400 for 10-20 minutes, depending on how thick you sliced it. allow to cool to room temperature.
on a serving platter arrange the eggplant, mozzarella and tomatoes. top with basil. drizzle with olive oil and balsamic vinegar.
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