Roasted Eggplant & Mozzarella Stacks

Serves 4

You'll need...

1 lb of Cantaré Fresh Mozzarella Cheese, sliced 11/2-inch thick
1 Large eggplant sliced into ½ inch-think rounds*
2 cups of fresh arugula
1/2 cup of Cantaré Fresh Roasted Vine Tomatoes
Olive oil
Balsamic vinegar
¼ cup of butter
2 cups of breadcrumbs
Salt and black pepper
Frying oil

Here's how...

 

Pre set oven to broil. Lay rounds of eggplant on baking sheet and drizzle with olive oil, salt and black pepper. Broil until golden brown on both sides. Remove from oven and set aside. Add frying oil to a skillet and heat well. Bread and fry slices of breaded mozzarella in a skillet over high heat for one minute on each side. Remove from skillet and place on paper towel to drain. On a plate, layer arugula, roasted eggplant and fried mozzarella alternatively. Top with Cantaré Fresh Roasted Vine Tomatoes, a splash of balsamic vinegar and a drizzle of olive oil. Season to taste with salt and freshly ground black pepper. Perfect for a side dish with a BBQ or as an appetizer served with crusty Italian bread.

* Eggplant can also be sliced lengthways and stuffed with creamy spinach and rolled like a pinwheel.