2 lg. eggplants (about 2 lbs. each)
Extra-virgin olive oil
Salt
1 1/2 c. loosely packed fresh basil leaves
1/4 c. red wine vinegar
1 1/2 tsp. sugar
6 plum tomatoes (about 1 lb.)
1 lb. fresh Mozzarella cheese or 1 (16 oz.) pkg. Mozzarella cheese
1 head green leaf lettuce
1 tsp. cracked black pepper

About 50 minutes before serving or early in day:

1. Preheat broiler if manufacturer directs. Cut eggplant into 1/2 inch thick slices. Place half of slices on rack in broiling pan; brush both sides of slices with 3 tablespoons olive oil and sprinkle with 1/4 teaspoon salt. Broil slices 15 minutes or until browned, turning eggplant once halfway through cooking time. Repeat with remaining eggplant slices.

2. While eggplant is cooking, prepare dressing: In blender at medium speed or food processor with knife blade attached, blend basil, vinegar, sugar, 1/4 cup olive oil and 1 teaspoon salt until smooth. If not serving salad right away, cover and refrigerate eggplant and dressing.

About 15 minutes before serving:

3. Cut tomatoes and Mozzarella into 1/4 inch thick slices. Line large platter with lettuce leaves and sprinkle with half of dressing. Arrange eggplant, tomato and Mozzarella slices on lettuce; sprinkle with cracked pepper. Serve with remaining dressing. Makes 6 main dish or 10 accompaniment servings.