Open Faced Eggplant And Tomato Melts Recipe

Ingredients

1 Eggplant

4 oz Fresh Buffalo Mozzarella in water

Sourdough loaf - sliced

4 Beefsteak tomatoes

Salt

Olive Oil

Petso

Balsamic vinegar

1 bunch basil leaves

Preparation

Cut Eggplant into 1/4 " slices Salt both sides Lay between paper towels until bitters are removed, about 30 minutes Once eggplant is ready, brush lightly with olive oil on both sides Broil eggplant until light brown, flip to broil both sides. Slice mozzarella into slices Slice tomato into slices Lightly toast sourdough Brush sourdough with pesto Tower sourdough with eggplant, then tomato and mozzarella and broil until cheese is just melted. Drizzle with olive oil, balsamic and place basil on top