Eggplant Melanzana
Ingredients
- 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
Directions
- Slice eggplant into 1/4 to 1/2 inch thick rounds.
- 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.
- Arrange 3 slices of grilled eggplant on each plate and top with four slices of tomato.
- Place the grated mozzarella and chopped basil leaves on top of eggplant. Sprinkle with balsamic vinegar and oil and serve at room temperature.