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Categories:
tomatoes eggplants buffalo mozzarella garlic basil vinegar baby mixed salad greens kosher salt black pepper
Viewed: 36 - Published at: 9 years agoIngredients
- 4 backyard beauties tomatoes
- 2 medium eggplants
- 12 ounces buffalo mozzarella, balls
- 4 garlic cloves, chopped
- 12 large basil leaves, chiffonade
- 1 tablespoon of 8-year aged balsamic vinegar
- 2 cups baby mixed salad greens
- kosher salt
- black pepper
Method
- Peel the eggplant and slice in 1/3ed rounds.
- Marinate the eggplant with olive oil, chopped garlic, salt, pepper and 1/2 of the basil.
- Grill the eggplant until cooked through then cool.
- Slice the Backyard Beauties and mozzarella the same thickness as the eggplant.
- Gently toss the tomatoes and mozzarella cheese with remainign basil, olive oil, salt and pepper.
- Stack the eggplant, mozzarella and tomatoes in any order and as high as desired.
- Place the napoleons over the baby lettuces.
- Drizzle the napoleons and greens with a bit more olive oil and the aged balsamic vinegar.
