Open Faced Eggplant And Tomato Melts

• 1 Eggplant
• 4 oz Fresh Buffalo Mozzarella in water
• Sourdough loaf - sliced
• 4 Beefsteak tomatoes
• Salt
• Olive Oil
• Petso
• Balsamic vinegar
• 1 bunch basil leaves

1. Cut Eggplant into 1/4 " slices
2. Salt both sides
3. Lay between paper towels until bitters are removed, about 30 minutes
4. Once eggplant is ready, brush lightly with olive oil on both sides
5. Broil eggplant until light brown, flip to broil both sides.
6. Slice mozzarella into slices
7. Slice tomato into slices
8. Lightly toast sourdough
9. Brush sourdough with pesto
10. Tower sourdough with eggplant, then
11. tomato and mozzarella and broil until cheese is just melted.
12. Drizzle with olive oil, balsamic and place basil on top

eggplant, buffalo, tomatoes, salt, olive oil, vinegar, basil

Taken from www.epicurious.com/recipes/member/views/open-faced-eggplant-and-tomato-melts-50034848 (may not work)