Eggplant, Heirloom Tomato, and Buffalo Mozzarella Stacks

Serves four.

To learn more, read:
The Rules of Melting Cheese
by Melissa Pellegrino
from Fine Cooking
Issue 106
Last Edit Date: 7/26/2010 10:26:31 AM

Fresh mozzarella is great at soaking up flavors; in this recipe it’s enlivened by olive oil infused with thyme, marjoram, and lemon. One of the best things about this quick dish is that it works as a light lunch or as an appetizer.

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1/4 cup extra-virgin olive oil
2 tsp. chopped fresh thyme
1 tsp. chopped fresh marjoram
1 tsp. finely grated lemon zest
Pinch crushed red pepper flakes (optional)
Kosher salt and freshly ground black pepper
12 (1/4-inch-thick) slices heirloom tomatoes (from 3 to 4 medium)
8 (1/4-inch-thick) slices eggplant (from 1 medium eggplant)
2 balls buffalo mozzarella (5 to 7 oz. each), cut into 8 slices

Prepare a medium-high gas or charcoal grill fire. In a medium bowl, mix the olive oil, thyme, marjoram, lemon zest, red pepper flakes (if using), 1/4 tsp. salt, and 1/8 tsp. pepper.

Brush the tomato and eggplant slices with 1 Tbs. of the herb oil. Season with 1/4 tsp. salt and a few grinds of pepper. Marinate the mozzarella in the remaining oil.

Grill the eggplant, flipping once, until nicely browned and tender, 2 to 3 minutes.

To serve, put a tomato slice on four plates. Top each with a slice of eggplant, then a slice of mozzarella. Repeat, ending with a tomato slice. Drizzle with any remaining oil and serve.

Serving Suggestions

Keep it fast and fresh: Serve with an Arugula Salad with Pesto Vinaigrette.

nutrition information (per serving):
Calories (kcal): 360; Fat (g): 30; Fat Calories (kcal): 270; Saturated Fat (g): 12; Protein (g): 13; Monounsaturated Fat (g): 14; Carbohydrates (g): 11; Polyunsaturated Fat (g): 2; Sodium (mg): 190; Cholesterol (mg): 60; Fiber (g): 5;