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.