Tuesday, September 22, 2015
Here's a way to serve eggplant as a salad, stacked with pesto, fresh tomatoes and mozzarella. You bake the eggplant first, then stack it with the other ingredients. It is so colorful and makes an attractive first course.
1-2 eggplants, medium size, sliced
1-2 large tomatoes, sliced
Mozzarella cheese (the soft kind), cut in rounds
Fresh basil, chopped fine
Extra virgin olive oil
Cut the eggplant into 1/2" round slices. Baste with olive oil, kosher salt and pepper. Spray a baking sheet with PAM, and roast the eggplant in a 400 degree oven for 20 minutes, turning once at 10 min. Set aside to cool. On an serving plate, drizzle some balsamic syrup first, then layer the eggplant, pesto, tomato slice, mozzarella and eggplant. Sprinkle basil on top.