![]() Drizzled with a delicious mixture of good quality olive oil and balsamic vinegar, you’d think you were transported to the Mediterranean with one mouthful!Īnd, for the moment that I eat this in my pajamas, leaning over the counter in my kitchen because I have no time to eat a table all civilized-like, I am totally transported. You can add some olive oil as well if you would like Ingredients: 3 large eggplant. Serve each stack with a drizzle of balsamic reduction and warmed Boursin Garlic & Fine Herbs 4 Servings 2 small eggplants. But that’s how it’s best – and you heard it here first!įresh basil, melt-in-your-mouth mozzarella and a juicy tomato combine with the crispy eggplant to make for an amazing flavor experience. Turning halfway through, cook 9 to 11 minutes or until eggplant is golden brown. Using a mandoline or sharp knife, cut eggplant into twelve 1/4-inch slices Slice both yellow squash and zucchini into sixteen 1/4-inch slices. Well… maybe not every time with a naughty little piece of fried eggplant slipped in between. Place half of the eggplant stacks on top of the other half of the stacks so each one. Simple, quality ingredients combine to make something that is so tasty it elicits an eye roll… at least in this house that’s the measure of deliciousness!Ĭaprese salad has always been a big favorite around here, but I’ve been eating mine this way as long as I can remember. Top each of the eggplant slices with a slice of tomato and sprinkle with some of the mozzarella cheese. This is one of those recipes that, to me, is just inexplicably good. Prepare Eggplant slices in the breading station before starting to fry. Using a blender or immersion blender, blend the eggs and pour into another dish for dipping. Serve up this summery caprese salad stacked high with fresh ingredients and an easy olive oil-balsamic dressing! With a fork, mix the Flour, Corn Starch, Salt and Pepper together in one dish. ![]() Mug Cakes, Cookies & Small Batch Desserts. ![]()
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