This is just a traditional Italian caprese salad with roasted eggplant added to it. We used freshly picked eggplant and tomatoes. Roasting the eggplant gave it a scrumptiously sweet flavor, a perfect pair with vine ripened tomatoes. Serve with risotto or freshly sliced Italian bread. Che bella!
6 tablespoons extra-virgin olive oil
1 medium eggplant, cut crosswise into 1/4-inch-thick slices
salt and freshly ground pepper
1 pound fresh mozzarella, thinly sliced
1 pound sliced tomatoes
1/4 cup loosely packed fresh basil leaves, torn
1 medium eggplant, cut crosswise into 1/4-inch-thick slices
salt and freshly ground pepper
1 pound fresh mozzarella, thinly sliced
1 pound sliced tomatoes
1/4 cup loosely packed fresh basil leaves, torn
Directions
- Preheat oven to 400 degrees. Cover two baking sheets with foil, brush with one tablespoon extra-virgin olive oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.
- On a serving platter, first layer tomato and mozzarella in single-file-line fashion. Sprinkle with salt and fresh black pepper. Drizzle with remaining olive olive oil, top with half of the basil. Arrange roasted eggplant over tomatoes and cheese, top with remaining basil leaves.
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