Makes: 1 servings
- Japanese eggplant, thinly sliced
- Onion, thinly sliced
- Tomato sauce
- Bread slices, grilled
- Sea salt and fresh cracked pepper
- Saute thinly sliced japanese eggplant in EVOO; reserve. In the same skillet, cook thin-sliced onions. Deglaze with honey and vinegar. Add tomato sauce and reserved eggplant and simmer for 10 minutes; let cool. Spoon onto the grilled bread slices. Top with a fat slice of fresh mozzarella and sprinkle with sea salt and fresh cracked pepper.