WHAT'S FOR LUNCH: Eggplant Caprese from Tavolino - Tucson News Now

WHAT'S FOR LUNCH: Eggplant Caprese from Tavolino

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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.

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