Cook the Issue 2010: Eggplant, Heirloom Tomato, and Buffalo Mozzarella Stacks

liamsaunt, member

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Yum!  This was a really tasty and fast recipe.  I think it is substantial enough to serve as a main course with a salad instead of as an appetizer.  I have some leftovers that I am turning into a pasta sauce for today's linner.  I poured the extra olive oil marinade over the finished dish for extra flavor.

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Cook the Issue 2010: Warm Marinated Olives

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Cook the Issue 2010: Gazpacho Coolers

Comments (1)

Pielove writes: This looks great and I am so stealing the idea of using thyme skewers to hold the stacks. Posted: 4:44 pm on August 12th

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