Tomato Eggplant and Mozzarella Salad

Jill Aronovitz
Tomato Eggplant and Mozzarella Salad
June 23, 2010

For Father’s Day this past Sunday, I made a dish that my Dad has always loved: Tomato Eggplant and Mozzarella Salad. The dish is light and refreshing, so it’s great for the summer. It’s also easy to make. There’s a minimum amount of cooking, and just three main ingredients are required. The beauty of the dish is that you can make as much or as little as you would like. Depending on how many people you plan on cooking for, you can make 1 serving or 5 servings. It’s up to you. The amount of ingredients below will serve four.

1 medium eggplant
4 beefsteak tomatoes
1lb package of mozzarella
1 package of basil leaves (you will end up using ¼ cup)
Olive oil
Balsamic Vinegar

Preheat oven to 400 degrees.
Take eggplant and cut into slices about ¼ inch thick.
Grease two baking sheets with olive oil and place the slices on the sheets.
Season both sides with salt and pepper and drizzle a bit more olive oil on the eggplant before placing it in the oven.
Let eggplant cook until golden brown (about 20 minutes).
Take out of oven and let cool.
While it is cooling, start slicing the tomatoes.
These tomato slices should be the same thickness as the eggplant.
The same should be done for the mozzarella.
Once everything is cut, begin to arrange on a large serving plate.
First layer the eggplant slices on the bottom, then put the tomatoes on top of the eggplant, followed by the mozzarella.
Keep layering until you run out of ingredients.
Cut fresh basil into thin strips and sprinkle over the top of the dish.
Drizzle as much balsamic vinegar as you like and serve.

Not only will the dish look beautiful, but it’s delicious too!

Jill Aronovitz is a staff writer for Gather The Jews.

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