Summer is a wonderful time of year to eat as much seasonal, local produce as possible because you will find it in abundance at farmer’s markets and local grocery stores. I picked up an eggplant and an heirloom tomato at the Farmer’s Market in Sevier Park the other day, and wanted to make something similar to Eggplant Parmesan, but on the lighter side for summertime. The eggplant is broiled, not fried, which is a much healthier option, and serving it over baby spinach as opposed to a plate of spaghetti gives us the chance to use fresh, local produce at the same time as making it a lighter option for summertime.
1 Medium Sized Eggplant
Extra Virgin Olive Oil
1 Medium Heirloom Tomato
Baby Spinach or Mixed Salad Greens
- Slice the eggplant into at least 6 round slices about ½ inch thick.
- Brush each side of eggplant slice lightly with olive oil and place on lightly oiled baking sheet.
- Broil eggplant for three minutes and flip over. Broil for a couple more minutes then brush top of eggplant lightly with tomato sauce and sprinkle with parmesan cheese. Leave for about one more minute then take out. Make sure eggplant is tender before taking out.
- Slice up the heirloom tomato and fresh mozzarella.
- Make the eggplant stacks by placing the eggplant slice, a slice of tomato, a pinch of sea salt on the tomato, a slice of fresh mozzarella, and a drizzle of balsamic vinegar.
- Serve over a generous amount of baby spinach or mixed salad greens.
Fresh basil would also be a great addition to this salad or a dab of freshly made pesto on the tomato slice.