1 Large ball of fresh mozzarella- sliced
Baby arugula or baby spinach or mesclun greens and
1 cup of balscmic vinegar and
2 Tbls of sugar.
Reduce the vinegar and the sugar in the bottom
of a heavy sauce pan until the mixture becomes
Roast the eggplant by brushing the eggplant with
some good olive oil and sprinkle with salt and pepper.
Roast until the eggplant slices are golden brown.
To make the towers:
Stack the eggplant on a plate layering the ingredients
and ending up with the eggplant served on the greens
drizzled with the balsamic reduction.
And you may also add to the towers some shaved