4 eggplants (prefer the slim shaped variety)
16 dried tomatoes in olive oil (or plain dried tomatoes)
4 Mozzarella balls
16 large basil leaves
3 tbsp. balsamic vinegar (or wine vinegar)
9 tbsp. olive oil
1/2 tbsp. dried oregano flakes
1 tbsp. lemon juice
1 tsp. mustard
salt and pepper, to taste

Begin preparing the dressing to allow the oregano to soak in it. Mix the lemon juice, vinegar, the oregano and some salt and pepper to taste, then add the mustard and pour the oil little by little while whisking vigorously. Cut the eggplants in 1/4-inch slices. Sprinkle with salt and put them into sort of a colander to let them drain (half to an hour or so).

Pat dry. Place the eggplant slices over an oiled flat plate, put some drops of olive oil over each of them and cook in a preheated 350°F oven, occasionally turning until soft and light brown (not burnt).

Assemble each of the bocconcini like a sandwich, placing a slice of mozzarella, a dried tomato and a basil leaf between two eggplant slices. Return the bocconcini to the oven just to let the mozzarella melt.

Serve hot, pouring the dressing over them. A great appetizer, full of Mediterranean flavor.

Submitted by: Luis De Santis-Venezuela