Brush both sides of the eggplant slices with the garlic oil.
Grill or broil, turning frequently until tender; cool.
In 1-quart non-stick saucepan bring vinegar and onion to a boil over high heat.
Reduce heat to medium-low and simmer, stirring occasionally, 15 minutes or until liquid is reduced by half. Stir in sugar until dissolved. Cool slightly, then stir in the remaining ¼ cup olive oil. Cool to room temperature.
On serving platter, alternately layer eggplant, tomato and mozzarella slices. Top with basil and drizzle with balsamic reduction
Ingredients
Directions
Brush both sides of the eggplant slices with the garlic oil.
Grill or broil, turning frequently until tender; cool.
In 1-quart non-stick saucepan bring vinegar and onion to a boil over high heat.
Reduce heat to medium-low and simmer, stirring occasionally, 15 minutes or until liquid is reduced by half. Stir in sugar until dissolved. Cool slightly, then stir in the remaining ¼ cup olive oil. Cool to room temperature.
On serving platter, alternately layer eggplant, tomato and mozzarella slices. Top with basil and drizzle with balsamic reduction