Serve as an appetizer or with salad for a light lunch.
1/4 cup extra virgin olive oil
2 tsp chopped fresh thyme
1 tsp finely grated lemon zest
pinch crushed red pepper flakes
salt and black pepper
6 1/4 -inch thick slices heirlom tomatoes
6 1/4-inch thick slices eggplant
1 ball buffalo mozzrella, cut into 4 slices
Mix the olive oil, thyme, lemon zest, red pepper flakes,salt and 1/8 tsp pepper.
Brush the tomato ang eggplant slices with 1 tbsp ofthe herb oil. Marinate the mozarella with the emaining herb oil.
Grill the eggplant and tomato, flipping once, until they nicely browned and tender, 2 to 3 minutes.
To serve, put a mozarella on top of tomato. Top each with a slice of eggplant. Drizzle with any remaining oil and serve