Ingredients
- 1 large Eggplant, sliced into 1/2-inch rounds
- 1 jar Cento Red Yellow Roasted Peppers (12 oz)
- 8 oz Mozzarella Cheese, sliced
- Fresh Basil Leaves
- Cento Ground Black Pepper, to taste
- Cento Fine Sicilian Sea Salt, to taste
- Cento Italian Balsamic Glaze, for drizzling
- 2 tbsp Cento Imported Extra Virgin Olive Oil
Directions
Preheat grill to medium-high heat. Brush eggplant slices on both sides with olive oil and season with salt and pepper. Grill for about 4âu20acu201c5 minutes per side, until tender and nicely charred. Remove from the grill and let cool slightly. To assemble, layer a slice of grilled eggplant with mozzarella, roasted red pepper strips, and another slice of eggplant. Drizzle with balsamic glaze and top with fresh basil. Serve immediately while the eggplant is warm and the mozzarella is soft. Serves 4.
