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  • 2 large, long eggplant
  • 8 ounces mozzarella cheese
  • 2 plum tomatoes
  • 16 large basil leaves
  • 2 tablespoons olive oil
  • Salt and pepper
  • Pine nuts
  • Tomato Dressing:
  • 4 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon sun-dried tomato paste
  • 1 tablespoon lemon juice


  • Remove stalks from eggplant and cut eggplant lengthwise into thin, even slices. Do not use outside slices. There should be 16 slices total.
  • Bring a large pan of water to a boil and cook eggplant slices for 2 minutes. Drain thoroughly and dry on paper towel. Cut mozzarella into eight slices. Cut tomato into eight thin slices, not counting first and last slices.
  • Take 2 eggplant slices and place on flameproof tray, in a cross. Place slice of tomato in center, season lightly, add a basil leaf, then slice of mozzarella, another basil leaf, a slice of tomato and more salt and pepper.
  • Fold ends of eggplant around filling to make a square bundle. Repeat with rest of ingredients tom make eight bundles. Chill bundles for 20 minutes.
  • Preheat broiler. Brush bundles of eggplant with olive oil and cook 5 minutes on each side. Serve hot with dressing and sprinkle with pine nuts and chopped basil.

Categories: Broil/Grill  Side Dish  Vegetable 
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