Food & Cooking Recipes Appetizers Eggplant, Tomato, and Mozzarella Salad 3.7 (77) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 This salad also tastes great with grilled chicken added. Ingredients 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 Directions 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. 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. Rate it Print