Italian Eggplant With Fresh Mozzarella & Tomato-Bell Pepper Salsa

1. 1

   Pre-heat oven to 400 degrees.

2. 2

   Toss eggplant with olive oil and season well.

3. 3

   In a large saute pan over medium high heat, sear eggplant on both sides until golden brown (use a little oil in the pan for this and cook eggplant in batches as to not over crowd the pan).

4. 4

   Place eggplant on a baking dish and drizzle with balsamic vinegar.

5. 5

   Place in oven and cook 5-6 minutes or until tender.

6. 6

   Remove eggplant from oven and add desired amount of mozzarella on each eggplant and let melt.

7. 7

   Combine tomatoes, onion, bell pepper, olive oil and vinegar.

8. 8

   Mix well and season to taste.

9. 9

   Spoon tomato mixture over eggplant moz- zarella and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.