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Yield: 4 servings
Ingredients:
2 eggplant, sliced into 1-inch slices
Olive oil
Salt and pepper
3 large tomatoes, sliced into 1/2- inch slices
1 pound fresh mozzarella, sliced into 1/2- inch slices
12 to 15 basil leaves
Method:
On a sheet try, lay out the eggplant slices. Sprinkle with salt to draw out the moisture and remove the bitterness. Set aside for 15 minutes.
When ready to grill, blot the eggplant with a paper towel to remove moisture and excess salt.
Heat grill to medium. Lay you eggplant on the grill and cook for 2 to 3 minutes, just until grill marks have formed. Turn the eggplant and then lay a tomato slice on each eggplant slice. Top each tomato with a fresh basil leaf and then a mozzarella slice. Continue to grill an additional 2 to 3 minutes until the mozzarella starts to melt.
Remove from grill and serve.
This recipe was featured on the Herb Helper Episode of Emeril Green.
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