This is another variation in the caprese salad series; it’s a great starter and I feel could be eaten as a meal itself with a nice crusty bread. Very delicious and very easy.
eggplant
tomatoes, sliced
buffalo mozzarella (available at Costco or use regular fresh mozzarella), sliced
extra-virgin olive oil
Maldon sea salt
Using a paring knife, cut some narrow strips of skin off of the eggplant lenghtwise (to create a striped pattern). Cut into 3/4″ slices and brush both sides with EVOO; sprinkle with kosher salt and pepper. Grill using a grill pan over high heat for about 5 minutes per side. Let cool to room temp. Layer the eggplant, mozzarella and tomatoes and drizzle with EVOO. Sprinkle with sea salt and freshly ground pepper.
