- Japanese eggplant, thinly sliced
- Onion, thinly sliced
- Tomato sauce
- Bread slices, grilled
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- 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.