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Eggplant Caprese Ingredients: 1 eggplant-sliced Olive oil Fresh mozzarella-sliced 2 tomatoes-sliced Small bunch of fresh basil-julienne cut Balsamic vinegar DIRECTIONS Marinade: 1. Arrange sliced eggplant on baking rack to crisp. 2. Brush with olive oil. 3. Sprinkle with kosher salt. 4. Bake for 30 minutes on 350 (leave oven on). 5. Place on cookie sheet lined with parchment paper. 6. Layer the eggplant with sliced mozzarella and tomato. 7. Drizzle a little olive oil over top. 8. Return to the oven for an additional 15 minutes. 9. Top with chopped basil and a drizzle of balsamic vinegar.


Foodies of New England

Foodies of New England Fall 2012  

Diners. Gluten-free Fall Classics.Farm to Table.