Eggplant Stacks Recipe

Ingredients

• 1/4 cup Parmesan Cheese (Grated)
• 1 teaspoon Salt
• 1/3 tablespoon Balsamic Vinegar
• 3 tablespoons Red Wine Vinegar
• 1 medium whole (2-3/5" diameter) Red Tomato
• 6 1/2 tablespoons Extra Virgin Olive Oil
• 1/2 teaspoon Black Pepper
• 1 cup(s) Basil, fresh (1 cup= 24 g)
• 4 ounces Mozzarella Cheese, whole milk
• 1/2 teaspoon Garlic
• 1/4 cup Dried Pine Nuts
• 1 teaspoon leaf Oregano
• 1 eggplant, peeled (yield from 1-1/4 lb) Eggplant