Baked Eggplant & Buffalo Mozzarella With Roma Tomatoes
1 eggplant, sliced
1 pc buffalo mozzarella, sliced
1 Roma tomato, cut in wedges
Mixed herbs or thyme and rosemary chopped
Add black pepper & salt to taste
Ingredients B (the dressing):
2 tbsp mayonnaise
1 tsp balsamic vinegar
1.Marinate eggplant and tomato with herbs and seasoning. Pan fry on a hot pan till almost cooked.
2.On a tray, stack the eggplant and cheese vertically (3 layers of each) and bake in oven till brown. Arrange the tomatoes and serve with dressing (combine mayonnaise and vinegar and serve as dressing).
3. Garnish the dish with different salads like the brilliant red lolorossa and decorative friscee. Finish off with a simple arrangement of the Roma tomatoes around the baked eggplant.