Eggplant, Tomato, And Mozzarella Salad

Preheat oven to 400. Brush two rimmed baking sheet with 1 tablespoon extra-virgin olive oil each. Arrange 1 medium eggplant, cut crosswise into 1/4 inch thick slices, on sheets. Brush tops with 2 tablespoons oil and season with coarse salt and ground pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.

On a serving platter, layer eggplant with 1 pound sliced fresh mozzarella and 1 pound sliced tomatoes (any variety). Top with 3/4 cup loosely packed fresh basil. leaves, torn, and drizzle with 2 tablespoons oil and 2 tablespoons balsamic vinegar if desired. Serves 6.

350 cal; 26.7g fat (11.3g sat fat); 18.5 g protein; 10.6 car; 4.3 g fiber.