Eggplant, Heirloom Tomato, and Buffalo Mozzarella Stacks

Submitted by Ck2plz

"This is from fine cooking Party Food magazine. The picture makes your mouth water! Great ingredients! I can't wait until summer comes around with homegrown tomatoes. I will roast the eggplant in the oven when I can't use the grill."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 1⁄4 cup extra-virgin olive oil
• 2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh marjoram
• 1 teaspoon finely grated lemon zest
• 1 pinch red pepper flakes (optional)
• kosher salt & freshly ground black pepper
• 12 1⁄4 inch-thick slices heirloom tomatoes
• 8 1⁄4 inch-thick slices eggplants, from a medium size eggplant
• 2 balls buffalo mozzarella, cut into 8 slices (5 to 7 ounce each)

directions

1. Heat a gas grill to medium high or prepare a medium-hot charcoal fire.
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. 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. Grill eggplant, flipping once, until nicely browned and tender, 2-3 minutes.
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.