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