Wednesday, June 20, 2012

Eggplant Caprese

When I think of summer, I think of this dish.  Stacks of eggplant*, fresh mozzarella, tomato and basil are a heavenly combination.  Garden-y fresh, light and so pretty-- it's what I'll be eating all summer long.
*Grilled or sauteed eggplant work equally well in this dish. Just remember to sprinkle with salt and let stand for about 20 minutes beforehand. 

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