Eggplant, Heirloom Tomato, And Buffalo Mozzarella Stacks

1. 1

   Heat a gas grill to medium high or prepare a medium-hot charcoal fire.

2. 2

   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.

3. 3

   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.

4. 4

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

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.