• 1 small eggplant
• some salt and freshly ground black pepper
• 2tbsp olive oil, plus extra for drizzling
• 3/4 cup smoked mozzarella, cut into 6 slices
• 1 vine ripened tomato, cut into 6 slices
• 6 large basil leaves
• 1tsp balsamic vinegar, for drizzling

1. Cut the eggplant lengthwise into 6 thin slices and discard the two outermost slices.  Sprinkle the slives with salt and leave for 20 minutes.  Rinse under cold running water and pat dry with paper towels.
2. Preheat the broiler to meduim-high and like the rack with foil.  Place the eggplant slices on the boiler rack and brush with oil.  Broil for 8-10 minutes until tender, turning once, and brushing with extra oil, if necessary.
3. Remove from the broiler, then place a slice of mozzarella, a slice of tomato, and a basil leaf in the center of each eggplant slice, and season to taste.  Fold the eggplant over the filling and broil seam side down, for 3 minutes until the mozzarella begins to melt.  Serve drizzled with olive oil and balsamic vinegar

TRY OVER A MIXED-LEAF SALAD

Serves 2.