Wondering what to do with all those eggplants week after week? This mouthwatering suggestion came straight from the farmer's mouth.
This is my go-to summer dish. I make it several times a week, either as an appetizer using cherry tomatoes and the smallest ciliegine mozzarella balls, or as a meal by itself using the largest slicing tomatoes and the biggest ball of mozzarella. The secret to making this dish to-die-for is using the best possible ingredients, naturally.