Grilled Eggplant with Mozzarella
2 medium eggplants
Peel the eggplants if desired. Slice the eggplants lengthwise and sprinkle with coarse salt. Leave to drain in a colander for 30 minutes. Rinse and pat dry. Heat the olive oil in a frying pan over medium heat, and fry the eggplant until it is soft and golden brown. Dry on paper towels. Preheat the broiler.
3/8 cup olive oil
10 ounces mozzarella cheese
1 small sprig fresh rosemary
salt and pepper
1 bunch parsley
light oil for frying
Slice the mozzarella cheese. Strip the rosemary and set aside. Slice the tomatoes and spread the slices on a heatproof plate. Arrange the eggplants on the tomato, and place the mozzarella cheese in the center. Sprinkle with fresh rosemary and half of the olive oil . Place the plate under the broiler and broil until the mozzarella bubbles and begins to develop a brown crust. Remove from the broiler, sprinkle on the remaining olive oil, and season sparingly with salt and pepper. Place the heatproof plate on top of a regular, slightly larger plate. Sprinkle with chopped fresh parsley and a pinch of salt and pepper and serve hot.
Um, I don't mean to appear dumb, but this recipe is titled
Pamela Schaible, Mesa, AZ
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