I basically just changed the ingredient amounts to feed Chuck and myself. It still made a lot
but we managed to finish it all in one sitting! I served this alongside grilled rib-eye steaks and parmesan and pea risotto.
Eggplant, Tomato, and Mozzarella Salad
amounts adapted from Everyday Food Magazine
Makes 2-3 servings
2 1/2 tablespoons extra-virgin olive oil
1/2 medium eggplant, cut crosswise into 1/4-inch-thick slices
Coarse salt and ground pepper
4 ounces fresh mozzarella, sliced
2 plum tomatoes, sliced
2 tablespoons loosely packed fresh basil leaves, torn
1 tablespoon balsamic vinegar
Preheat oven to 400 degrees F. Line a rimmed baking sheet with non-stick foil and brush with 1/2 tablespoon olive oil. Place the slices of eggplant on the baking sheet, brush the tops with 1 tablespoon oil and season with salt and pepper. Roast until eggplant is golden and tender, 20-25 minutes. Let cool to room temperature.
Layer the eggplant, sliced tomatoes, and mozzarella on a serving platter. Top with basil leaves and drizzle with 1 tablespoon oil and 1 tablespoon balsamic vinegar. Season to taste with salt and pepper.