Eggplant Towers
Ingredients
8 slices
eggplant (½" thick, about 4" diameter)
4 slices
eggplant (½" thick, about 3" diameter)
- kosher salt and freshly ground Kowalski's Black Peppercorns, as needed
½ cup (approx.)
Kowalski's Extra Virgin Olive Oil, divided
4 slices
red heirloom tomato (½" thick, about 4" diameter)
4 slices
yellow heirloom tomato (½" thick, about 3" diameter)
4 slices
green or multicolor heirloom tomato (½" thick, about 3" diameter)
1 cup
shredded cheese mixture (such as Parmesan, Asiago and fontina)
- balsamic reduction (such as Cucina Viva Classic Glaze) or Balsamic Syrup, to taste
- fresh basil leaves, for garnish
Directions
- Evenly sprinkle both sides of eggplant with 2 tsp. salt; let stand for 20 min.
- Wipe excess salt from eggplant; dry slices with a paper towel.
- Preheat grill to medium heat. Preheat a broiler.
- Completely but lightly coat eggplant with oil; season with pepper to taste.
- Grill eggplant directly over heat, lid down, turning several times until browned and tender when pierced with a fork (6-10 min.).
- While eggplant grills, arrange tomatoes in a single layer on a baking sheet; season with salt and pepper to taste. Top tomatoes evenly with cheese; drizzle very lightly with oil. Place under preheated broiler until cheese browns and is melted and bubbly (about 2 min.).
- Drizzle 4 individual serving plates with oil and balsamic glaze. Arrange 1 large eggplant slice on each plate; top each with a red tomato round. Add another layer of large eggplant, then yellow tomato; repeat with smallest eggplant slices and smallest tomatoes.
- Drizzle towers with oil and balsamic glaze; garnish with basil, salt and pepper. Serve immediately.
Tasty Tip:
- Multicolored heirloom tomatoes are recommended for their visual appeal. You can substitute any color tomato.
