Robert's Most Yum Eggplant Slices and Tomato Slices with Mozzarella Cheese and Avocado Cubes
Ingredients 1 small eggplant 2 large slicing tomatoes whole mozzarella cheese 1 Haas avocado Kosher coarse salt or sea salt
Procedure Peel the eggplant. Slice into 1/2 inch thick "rounds". Bake in a 400 degree (F) oven turning slices over once (about 12 minutes or until tender). Slice the mozzarella cheese into 1/4 inch thin "round" pieces. Cover a baking sheet with parchment paper and place the baked eggplant "rounds" onto it. Cover the eggplant rounds with the thin mozzarella cheese "rounds" and bake in the 400 degree (F) oven for 2 to 3 minutes (until cheese melts).
Slice the tomatoes into 1/4 inch "rounds" and lightly salt each one.
Prepare the avocado by cutting it in half; remove the seed; dice the avocado flesh by making 1/2 inch vertical slices through each half and crisscross the same by making 1/2 inch horizontal slices. Then scoop out the diced pieces with a tablespoon.
Pull the eggplant "rounds" from the oven and place the tomato slices on the baking sheet so they will warm up.
To plate: Using a metal spatula, place one eggplant "round" with the melted cheese onto a plate. Cover it with one tomato slice. Top this with another eggplant with melted cheese "round" and a tomato slice.