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In a small bowl, combine boiling water and sun-dried tomatoes. Let stand for 20 minutes. Drain, discarding water; chop tomatoes.
Trim stem and blossom ends of eggplant; cut eggplant crosswise into 1/2-inch-thick slices. Place slices on a baking sheet; brush both sides of slices generously with 3 tablespoons oil and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
For a charcoal or gas grill, place eggplant slices on the rack of a covered grill directly over medium heat. Grill for 10 to 12 minutes or until slightly charred and tender, turning once halfway through grilling. Transfer grilled slices to a clean plate and let cool to room temperature.
In a food processor or blender, combine chopped sun-dried tomatoes, snipped basil, the remaining 1/4 cup oil and vinegar. Cover and process or blend until finely chopped.
On a large platter arrange eggplant slices, mozzarella slices and tomato slices, overlapping slices. Sprinkle lightly with coarse salt and pepper. Spoon sun-dried tomato mixture on top. Garnish with basil leaves. Serve at room temperature.