1 Mozzarella Ball sliced
1 large Tomato sliced
1/4 cup Olive Oil
1 Tbsp Balsamic Vinger
1/2 tsp fresh Thyme
1/2 tsp Parsley
1/2 tsp Basil
1/2 tsp fresh Lemon zest
Salt
Pepper
In a bowl pour Olive Oil, Thyme, Basil, Parsley, Lemon zest, Salt, and Pepper to taste. Let this sit. Brush the Eggplant lightly on either side and grill until soft. Place Mozzarella slices in Olive Oil mix to marinate while grilling Eggplant. Once grilled Eggplant is ready and still warm, place an Eggplant slice on plate, then, Tomato slice, and Mozzarella slice. Repeat this once more to achieve a stack. Then pour Balsamic into Olive Oil mix and drizzle to taste over the stack. Enjoy!
