Grilled Florida Eggplant and Fresh Mozzarella Stacks

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Title: Grilled Florida Eggplant and Fresh Mozzarella Stacks

Categories:

Yield: 4 Servings

 

Nonstick vegetable oil spray

8 thick Florida eggplant slices

4 thick slices part-skim

- mozzarella

- cheese (4 ounces)

2 T olive oil

1 1/2 T balsamic vinegar

1 Florida garlic clove --

- minced

4 Florida arugula or spinach

2 Florida tomatoes -- coarsely

- chopped

3 T chopped fresh Florida basil

 

Spray grill with oil spray and heat to medium heat. Spray eggplant on

both sides with oil spray; sprinkle with salt and pepper. Grill until

tender, turning occasionally, about 10 minutes. Place one mozzarella

slice atop 4 eggplant slices; top with remaining eggplant slices. Grill

until cheese melts, about 2 minutes.

 

Whisk oil, vinegar and garlic in large bowl. Season with salt and

pepper to taste. Add arugula, tomatoes and basil; toss. Divide among 4

plates. Top each with one eggplant stack. Yield 4 servings.

 

Nutrition (calculated from recipe ingredients)

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Calories: 65

Calories From Fat: 60

Total Fat: 6.8g

Cholesterol: 0mg

Sodium: 1.5mg

Potassium: 6.8mg

Carbohydrates: 1g

Fiber: 0g

Sugar: <1g

Protein: <1g

 

Recipe Author: by Chef Justin Timineri Florida's Culinary Ambassador

 

Recipe Source: floridamagazine.com

 

Web Page: http://www.floridamagazine.com/recipes/oct2007.html

 

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