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.
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.
Keep it fast and fresh: Serve with an Arugula Salad with Pesto Vinaigrette.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Easy to make and serve this dish.
I make a Brunch for my me and my husband every Sunday....( the only day we have off together.).. and I'm always trying new things....this recipe is great on it's own... but like so many recipes you can throw an egg on it and call it brunch... so i topped it with a poached egg ...Perfect!!!
I made this several times last year. It is definitely a YUMMO recipe! Can't wait till the Heirlooms are ready this year!
Love this and can't wait to make it and use it!!!!!! :-)
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?