EGGPLANT, HEIRLOOM TOMATO, AND BUFFALO MOZZARELLA STACKS

Eggplant, Heirloom Tomato, and Buffalo Mozzarella Stacks image

Provided by Ck2plz

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh marjoram
1 teaspoon finely grated lemon zest
1 pinch red pepper flakes (optional)
kosher salt & freshly ground black pepper
12 1/4 inch-thick slices heirloom tomatoes
8 1/4 inch-thick slices eggplants, from a medium size eggplant
2 balls buffalo mozzarella, cut into 8 slices (5 to 7 ounce each)

Steps:

Heat a gas grill to medium high or prepare a medium-hot charcoal fire.
In a medium bowl, mix the olive oil, thyme, marjoram, lemon zest, red pepper flakes (if using), 1/4 teaspoon salt and 1/8 teaspoon pepper.
Brush the tomatoes and eggplant slices with 1 tablespoon of the herb oil olive. Season with 1/4 teaspoon salt and a few grinds of pepper. Marinate the mozzarella in the remaining oil.
Grill eggplant, flipping once, until nicely browned and tender, 2-3 minutes.
To serve-put a tomato slice on four plates. Top each with a slice of eggplant, hen a slice of mozzarella Repeat, ending with a tomato slice. Drizzle with any remaining oil and serve.

Nutrition Facts : Calories 357.7, Fat 15.4, SaturatedFat 2.2, Sodium 22.3, Carbohydrate 56.4, Fiber 33, Sugar 23.8, Protein 10.1