Caprese with Eggplant
A great vegetarian option and a unique take on Caprese!
3 vine ripe tomatoes (¼ inch thick slices)
1to 2 large eggplant (about 2lbs)
1 bunch fresh basil (about 10 to 15 leaves)
1 pound fresh mozzarella (¼ inch thick slices)
½ cup of corn oil
2 Tbsp. of olive oil
1 Tbsp. of lemon juice
½ tsp finely chopped garlic
3 Tbsp. of good balsamic vinegar
½ Salt and black pepper
1-In a small bowl, whisk together olive oil, lemon juice, chopped garlic, balsamic vinegar, salt and pepper, set aside.