Layered Eggplant Salad

Serves 6

Ingredients

1 eggplant, medium (about 1 pound), cut in 1/4″ to 1/2″ slices

2 tablespoons vegetable oil

1/4 teaspoon each dried basil, oregano and garlic powder

Salt and pepper

6 slices mozzarella cheese, cut into 4 triangles

6 slices proscuitto or Westphalian ham, cut in half

12 slices red, ripe tomatoes (about 2 large)

12 slices pickled sweet red pepper slices, about 2″ x 2″ (about 1/2 of 24 ounce jar)

12 fresh basil leaves

Basil and Pickled Pepper Dressing

Instructions

Brush eggplant slices with oil and sprinkle with basil, oregano, garlic powder and salt and pepper to taste. Grill eggplant on medium-hot grill about 5 to 7 minutes or until tender. Arrange on platter, alternating eggplant slice with pickled pepper, two triangles mozzarella, half slice of ham, slice of tomato and a basil leaf. Repeat until all slices are arranged. Spoon Basil and Pickled Pepper Dressing over and serve.

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