mozzarella sliced 1 large ball use only fresh cheese
baby arugala or baby spinach or mesclun greens
Roast the eggplant by brushing eggplant with a little olive oil and sprinkle with salt and pepper roast till the slices are golden brown.
To make the towers: stack the eggplant on a plate layering ingredients ending with eggplant. Serve on the greens drizzled with a balsamic reduction.
Balsamic Reduction: 1 cup of balsamic vinegar and 2 Tbls of sugar. Reduce in the bottom of a heavy sauce pan till the mixture becomes syrupy. Drizzle over the stacks.
You may serve the towers with shaved Parmigiano-Reggiano.
Last updated by Ellen Esposito Jun 6, 2009.