Eggplant Melanzana


  • 2 medium sized eggplants
  • 8 ounces mozzarella cheese (preferably fresh)
  • 3 ounces balsamic vinegar
  • 16 tomato slices (roughly 4 large tomatoes)
  • 1 bunch fresh basil leaves
  • 3/4 cup olive oil
  • Brittany sea salt and fresh ground pepper to taste


  1. Slice eggplant into 1/4 to 1/2 inch thick rounds.
  2. Dip each slice in a small amount of oil, sprinkle with Brittany sea salt and fresh ground pepper and grill until browned. Set aside and let cool.
  3. Arrange 3 slices of grilled eggplant on each plate and top with four slices of tomato.
  4. Place the grated mozzarella and chopped basil leaves on top of eggplant. Sprinkle with balsamic vinegar and oil and serve at room temperature.
Eggplant Melanzana
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Eggplant Melanzana
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