Ingredients
-
1/4
-
2
-
1
-
1
-
1
-
-
12 1/4
-
8 1/4
-
2
-
-
-
-
-
-
Directions
Eggplant, Heirloom Tomato, and Buffalo Mozzarella Stacks, This is from fine cooking Party Food magazine The picture makes your mouth water! Great ingredients! I can’t wait until summer comes around with homegrown tomatoes I will roast the eggplant in the oven when I can’t use the grill , This is from fine cooking Party Food magazine The picture makes your mouth water! Great ingredients! I can’t wait until summer comes around with homegrown tomatoes I will roast the eggplant in the oven when I can’t use the grill
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat a Gas Grill to Medium High or Prepare a Medium-Hot Charcoal Fire. |
|
2
Done
|
in a Medium Bowl, Mix the Olive Oil, Thyme, Marjoram, Lemon Zest, Red Pepper Flakes (if Using), 1/4 Teaspoon Salt and 1/8 Teaspoon Pepper. |
|
3
Done
|
Brush the Tomatoes and Eggplant Slices With 1 Tablespoon of the Herb Oil Olive. Season With 1/4 Teaspoon Salt and a Few Grinds of Pepper. Marinate the Mozzarella in the Remaining Oil. |
|
4
Done
|
Grill Eggplant, Flipping Once, Until Nicely Browned and Tender, 2-3 Minutes. |
|
5
Done
|
to Serve-Put a Tomato Slice on Four Plates. Top Each With a Slice of Eggplant, Hen a Slice of Mozzarella Repeat, Ending With a Tomato Slice. Drizzle With Any Remaining Oil and Serve. |
