Quick Tip: Fresh Tomato, Eggplant, and Basil Stacks

Here's a quick meal or easy appetizer that really tastes as good as this picture looks. David and I ate this for dinner on the evening that I made 4 trays of my eggplant parmesan. We used the first tomato from our garden, a few rounds of fried eggplant, a slice or two of mozzarella (fresh is really the best option, if you can get it), freshly picked basil, and a drizzle of an amazing balsamic vinegar that my parents brought back from their recent trip to Italy. It was spectacular and satisfying. I will be making this for the rest of the summer, but I'll be grilling the eggplant or perhaps zucchini, for a healthier option.

P.S. David took that photo. Isn't it gorgeous? (Click on it to enlarge, but try not to drool all over your keyboard.)

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