Recipe - Roasted Eggplant With Mozzarella And A Balsamic Glaze

1 lg Eggplant; cut lengthwise
into
; four 1/4inch thick
; slices
3 tablespoon Olive oil
Salt and freshly ground
pepper; to taste
2 cup Good quality balsamic
vinegar
One half pound Fresh mozzarella; thinly
cut or sliced up
1 bn Fresh oregano; finely
chopped
2 cup Mesclun greens

1. Preheat the oven to 350 F.

2. Place eggplant slices on an oiled baking sheet. Brush each slice with
olive oil and season with salt and pepper to taste.

3. Bake for 25 minutes.

4. Place the vinegar in a small saucepan and bring to a slow boil. Reduce
heat and continue to cook until the vinegar reduces and becomes syrupy,
measuring about 1/3 cup.

5. Remove the eggplant from the oven and let cool. Stack the eggplant one
layer at a time, alternating with cheese and fresh oregano, finishing with
a fourth layer of eggplant.

6. Return to oven and bake for 10 minutes. Immediately cut each eggplant
into four equal portions crosswise.

7. Place each portion on a plate with mesclun greens tossed lightly in a
vinaigrette. Drizzle the eggplant with the balsamic glaze.

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