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What's For Lunch
Chef Massimo Tenino
Tavolino
www.tavolinoristorante.com
Eggplant Caprese
Serves 4 people
1 large eggplant sliced ¼ inch
2 large tomatoes sliced ¼ inch
2 balls fresh mozzarella in water 4 oz each and sliced ¼ inch
¼ lb fresh basil
Extra virgin olive oil
Shaved imported Parmesan cheese
Salt and pepper to taste
In a non-stick shallow pan, coated with olive oil, lightly sauteed the slices of eggplant to a golden brown, and soft to the touch. Add salt and pepper to taste.
Arrange the eggplants on a serving plate top each slice with a slice of fresh mozzarella, one slice of tomato one leave of basil and finish with a slice of eggplant. Garnish each caprese with shaved Parmesan cheese and more fresh basil, drizzle all with a touch of extra virgin olive oil.
Note: you can serve the caprese at room temperature on a bed of arugula salad or you can warm it up in the oven until the mozzarella starts to melt and make a sandwich with a good loaf of Italian bread.
