This came out better than I expected. The rich flavor of the seared eggplant mixes well with the dried oregano and the rich cheese. I added small chopped artichokes to one slice and placed it under the mozzarella before melting the cheese. Both were surprisingly decadent! wow.
First slice eggplant length wise and about a quarter of an inch wide. Put 1 tbsp Olive Oil into a frying pan and heat frying pan, add some salt and pepper and granulated or powdered garlic to the warm oil. Once hot, about 1-2 minutes, place the eggplant slices into the pan is well. Sear for 3-4 minutes on each side until nicely browned and when you pick up the eggplant is bends. See picture below...
Next, take it off the heat put it on to some tinfoil on a broiler pan. You can either use your big oven or you can use your toaster oven.
ASSEMBLY... Sprinkle some dried oregano on top of the eggplant, (you can add some marinated artichokes, finely chopped underneath the fresh mozzarella) top with rounds of fresh mozzarella and toast or broil for 3 to 4 minutes until the mozzarella has melted remove from the oven - top with sliced tomato and more oregano. You can cross slice for serving or large slice depending on the size crowd your serving...
Notes: The eggplant will lose some water in the oven/toaster, loose the liquid. Serve fresh, take it right out of the oven and top and slice.. Another note...dried oregano is much better not heated with this dish. So leave it out of the pan and oven... My brother is a huge balsamic vinegar fan and a drizzle for those who love balsamic works well too!! Thirdly, THIS WAS AWESOME!! wow and quick and easy! Thanks so much for visiting! And Enjoy, Happy Holidays.
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