Eggplant, Tomato, and Mozzarella Salad


This salad also tastes great with grilled chicken added.


  • 6 tablespoons extra-virgin olive oil

  • 1 medium eggplant, cut crosswise into ¼-inch-thick slices

  • Coarse salt and ground pepper

  • 1 pound fresh mozzarella, sliced

  • 1 pound sliced tomatoes (any variety)

  • ¼ cup loosely packed fresh basil leaves, torn

  • 2 tablespoons balsamic vinegar


  1. Preheat oven to 400 degrees. Brush two rimmed baking sheets with 1 tablespoon oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.

  2. On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar.

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