It’s room temperature, light, fresh-tasting and so good, I had to share.
Thinly sliced and fried eggplant*; after that, it’s just simple assembly of eggplant, fresh mozzarella, large basil leaves and topped with a fresh tomato salad that had been dressed with a marinade of EVOO, garlic, fresh lemon juice and herbs. Finishing Touch: a sprinkle of grated cheese.
A perfect summer dish.
*(I took shortcut by buying the sliced eggplant already fried in an Italian deli).