Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
4 tablespoons Filippo Berio olive oil plus extra for drizzling
1/4 teaspoon salt
1 medium eggplant, washed, dried, stemmed and cut into eight 1/4-inch thick rounds
2 large beef steak tomatoes, each cut into 4 thick slices
2 balls fresh burrata, each cut in half
Fresh basil leaves, shredded
Coarse sea salt
Preheat the oven to 350°F.
Pour the olive oil into a medium size bowl and stir in the salt. Add the eggplant slices and toss them in the oil. Transfer them to a non stick baking sheet, arranged in a single layer.
Bake them in a preheated oven until they begin to brown.
Arrange one eggplant slice on each of 4 salad dishes. Add a tomato slice and repeat with another eggplant and tomato slice. Top with a slice of the burrata and a sprinkling of basil.
Drizzle the tops with extra virgin olive oil and sprinkle with coarse salt.
This recipe is featured on show 2420 - All about Burrata.