Eggplant Caprese Burger

A nice change from a traditional burger for those looking for a healthy alternative.  Perfect in the summer with ingredients fresh from the garden.

• 3 T olive oil
• 4 t sea salt
• 2 c fresh plum tomatoes, diced
• 5 T olive oil
• 2 t minced garlic
• 1 large eggplant, peeled and sliced in ¾ “ slices
• fresh artisan rolls
• fresh basil leaves mozzarella, sliced
• balsamic vinegar glaze  

Line 3 baking sheets with foil and set aside.

Preheat oven to 375 degrees. 

In a medium bowl place the 3 T olive oil, sea salt and tomatoes.  Mix and place on one of the prepared baking sheet.  Bake for ten minutes and remove from oven.

In a small bowl, place the remaining 5 T olive oil and the garlic.  Whisk together.

Place the eggplant slices on the second prepared baking sheet.  Brush the olive oil and garlic mixture on one side of all the slices, then flip and brush the other side.  Bake eggplant slices for twenty-five minutes and remove from oven.

On the third prepared baking sheet, place the bottom of the rolls and top with two eggplant slices.  Brush with remaining garlic and olive oil.  Place basil leaves over eggplant, then the tomato mixture and finally a couple of mozzarella slices.  Bake, open faced, for about seven minutes or until mozzarella melts.  Remove from the oven, drizzle with balsamic glace, place the top of roll over glaze and serve.