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Grilled Eggplant Napoleons

by Lisa
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Makes 4 servings

Dressing:
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
a generous sprinkling of salt and freshly ground black pepper

Eggplant:
2 medium eggplant, sliced into 3/4-inch rounds, about 20 slices total
1-2 tablespoons olive oil for brushing eggplant
a generous sprinkling of salt and freshly ground black pepper
2 large beefsteak tomatoes (or large heirloom tomatoes), sliced into 1/2-inch rounds
1 small bunch of fresh basil
8-10 ounces fresh mozzarella cheese, cut into 1/4-inch thick rounds


1. Whisk all dressing ingredients in a small bowl; set aside.

2. Preheat grill to medium high.

3. Brush eggplant slices with olive oil, and sprinkle generously with salt and pepper. Place on a hot grill that has been lightly oiled. Grill eggplant for 5-7 minutes per side, or until tender and lightly charred.

4. To assemble stacks, start by placing an eggplant slice on a plate. Top with a slice of cheese, then tomato, then basil. Repeat one more time. End with a slice of eggplant. Repeat with remaining ingredients until 4 stacks are made. Drizzle with dressing, and serve immediately.

Variations:
Drizzle with basil pesto.
Substitute arugula for basil.
Add slices of roasted red pepper.
Add olive tapenade in between layers.

 

- Recipe courtesy of Susan Russo

 

 

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