Caprese & Eggplant

yet another recipe i will be adding to my rotation. it's a crowd pleaser and incredibly easy to make. i've seen several recipes on pintrest, but none really struck me. so i decided to give this one a go with out really looking at a recipe, except to figure out the best way to marinate the eggplant. my husband got in on the action for this one and found the perfect recipe here. it's best to do this early in the day because you want to give the eggplant time to soak in all the delicious flavor that will play a big part in this sandwich. if you're looking for an even easier recipe, you can leave the eggplant out. what you will need (not including what is needed for the eggplant): 

1 loaf of the bread of your choice (i went with a freshly baked rosemary & sea salt bread from a local cafe)

1 ball of young mozzarella

2 large tomatoes (preferably hot house)

1 bunch of basil

olive oil for dressing (you want it to be of good quality since it will make up much of the flavor profile)

balsamic vinaigrette for dressing

salt and pepper for dressing

 yields about 5 sandwiches 

i started out by slicing my mozzarella and tomato into pieces that will fit well onto the slices of bread. you don't want them to be too thick since you will also be adding the eggplant. i then added olive oil to a flat pan and toasted one side of the bread. it's best to start this after your guests have arrived to ensure the sandwiches don't get soggy. after the bread is toasted and golden, i add 2-3 washed basil leaves (depending on how big the slice of bread is), a layer of about 2 strips of marinated eggplant, 2 slices of tomato (this is where i dress the sandwich. i add a drizzle of good olive oil, a drizzle of balsamic and a sprinkle of salt and pepper), 2 slices of mozzarella are added as the last layer before the bread is placed on top. serve immediately and enjoy!