Eggplant, Tomato, and Mozzarella Salad

This is a delicious variation on your standard caprese salad, which is usually sliced tomatoes and mozzarella drizzled with olive oil and balsamic vinegar and topped with fresh basil. This recipe adds in an extra layer of flavor with the roasted eggplant - it is definitely a recipe I will be making again and again!

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.