• 1 large eggplant, 1/4-inch thick slices• 3 T. basil oil

• 4 pieces of sliced bread

• 3 large ripe red beefsteak tomatoes, 1/4-inch thick slices• 1 lb. fresh mozzarella, 1/4-inch thick slices

PREPARATION

1) Brush the eggplant slices with basil oil and grill in a pan untilbrowned and softened, then set aside.

2) Brush 4 bread slices with basil oil and lightly grill each side.Place the bread slices on a large serving platter. Top 2 sliceswith the warm eggplant, then tomato slices and mozzarella.Top with the other bread slices to complete each sandwich.Serve immediately.

Serves 2.

Traditional Fresh Mozzarella Products

Lioni Latticini, Inc.

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Grilled Eggplant PaninoWith Mozzarella & Tomato

www.lionimozzarella.comINGREDIENTS