Roasted eggplant with mozzarella and a balsamic glaze
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant; cut lengthwise into |
| ; four 1/4-inch thick | ||
| ; slices | ||
| 3 | tablespoons | Olive oil |
| Salt and freshly ground pepper; to taste | ||
| 2 | cups | Good quality balsamic vinegar |
| ½ | pounds | Fresh mozzarella; thinly sliced |
| 1 | bunch | Fresh oregano; finely chopped |
| 2 | cups | Mesclun greens |
Directions
1. Preheat the oven to 350 F.
2. Place eggplant slices on an oiled baking sheet. Brush each slice with olive oil and season with salt and pepper to taste.
3. Bake for 25 minutes.
4. Place the vinegar in a small saucepan and bring to a slow boil. Reduce heat and continue to cook until the vinegar reduces and becomes syrupy, measuring about ⅓ cup.
5. Remove the eggplant from the oven and let cool. Stack the eggplant one layer at a time, alternating with cheese and fresh oregano, finishing with a fourth layer of eggplant.
6. Return to oven and bake for 10 minutes. Immediately cut each eggplant into four equal portions crosswise.
7. Place each portion on a plate with mesclun greens tossed lightly in a vinaigrette. Drizzle the eggplant with the balsamic glaze.
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