Cooking with Chef Hermann: Eggplant Caprese Salad

Eggplant Caprese Salad

• 1 small eggplant
• 1 small heirloom tomato, ripe and sliced
• ¼ C olive oil
• Salt and pepper
• 1 small onion
• Marinated Mozzarella fresh, sliced
• 6 TB Basil, chiffonade
• Balsamic glaze

Slice egg plant and soak in salt water. Remove from water and pat dry. Brush with olive oil and grill until tender.

Layer the eggplant with the slices of mozzarella, tomato and onion.  Drizzle with olive oil, balsamic glaze and basil