Grilled Florida Eggplant and Fresh Mozzarella Stacks
The following recipe incorporates the following colors: Blue-Purple.
- Ingredients
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Amount Ingredient nonstick vegetable oil spray 8 Florida eggplant slices, 1/2-inch thick 4 part-skim mozzarella cheese slices, 1/4-inch thick (4 ounces) 2 tablespoons olive oil 1 1/2 tablespoons balsamic vinegar 1 clove Florida garlic, minced 4 large bunches Florida arugula or spinach 2 large Florida tomatoes, coarsely chopped 3 tablespoons fresh Florida basil, chopped - Preparation
- Spray grill with oil spray and prepare grill (medium heat). Spray eggplant on both sides with oil spray; sprinkle with salt and pepper. Grill until tender, turning occasionally, about 10 minutes. Place 1 mozzarella slice atop each of 4 eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes.
Whisk oil, vinegar and garlic in large bowl. Season with salt and pepper to taste. Add arugula, tomatoes and basil; toss. Divide among 4 plates. Top each with 1 eggplant stack. - Yield
- 4 servings
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