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INGREDIENTS
2 eggplants (nicely round, not slender) 4 teaspoons olive oil (or more) 2 large ripe tomatoes 12 slices mozzarella cheese finely chopped herbs (like basil, oregano, thyme) salt black pepper DIRECTIONS 1. Heat oven to 350 deg F 2. From each eggplant/aubergine, slice 6 rounds, about 1/3" thick. You should have 12 rounds. 3. Put a sheet of nonstick baking paper on a cookie tin. Arrange the slices in a single layer, and drizzle each with a little olive oil. 4. Bake for about 15 minutes, or until the slices are soft -- do not burn. Cool and keep. 5. Slice each tomato into 4 even slices so you have 8 tomato slices. 6. Chop your herbs of choice finely, or use dried herbs. 7. In an oven proof dish, create your 4 stacks starting with an eggplant slice, then a tomato slice, than a mozarella slice. Repeat layer. Top with an eggplant slice and a mozarella slice. 8. Season each layer lightly as you go, with just tiny pinches of salt, and a sprinkle of herbs and black pepper. 9. You will have 4 stacks. 10. Heat gently in the oven until the tomato slices are warm and the mozzarella melts. 11. Serve as an appetizer or a side dish.
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Ingredients
3 tablespoons white wine vinegar Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 6 ears fresh corn, shucked 2 cups grape tomatoes, halved 8 ounces mozzarella pearls or shredded mozzarella 1 bunch scallions, thinly sliced 1 1/2 cups fresh basil leaves Preparation 1. Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. 2. Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. 3. Before serving, tear the basil over the salad and stir. Yield 4 servings
INGREDIENTS
DIRECTIONS 1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese and salt. Stir well enough to disttribute ingredients evenly. 2. Heat a small amount of oil in a skllet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls and cook for a few minutes on each side until golden. 3. Serve as is or garnish with a dollop of yogurt or sour cream. NOTE: These freeze very well so make a batch for enjoying in the fall or winter.  This soup is literally left over panzanella salad. Add all the salad ingredients to a pot. Add sufficient liquid to be able to cook/simmer the soup for 20 minutes. Puree in batches. Eat room temperature or hot. Freezes well.
There are a variety of recipes for panzanella salad, with the basic ingredients being tomatoes and slightly stale bread cubes. The recipe tasting version included summer vegetables and was dressed with a balsamic vinaigrette. Vegetable broth was used for the broth. Ingredients for salad Zucchini cut into 1 inch pieces Tomatoes cut into 1 inch pieces Thinly sliced red onion Fresh corn kernels French bread baguettes, slightly stale, cubed Fresh mozzarella cheese pearls Dressing: Olive oil Balsamic vinegar Minced garlic Italian seasoning Salt and coarsely ground pepper 
1 lb. sweet Italian sausage, casings removed 1½ cups shredded mozzarella cheese 2 to 3 shallots, minced 2 medium cloves garlic, minced or pressed ½ bell pepper, diced 15 to 20 shredded basil leaves, or 6 tablespoons basil sprouts ½ cup chicken broth or dry white wine 6 small sprigs of basil or a few sprouts for garnish
Serves: 2 2 large Portobello mushrooms, de-stems and cleaned 2 tablespoons parsley or basil, minced, divided 1 clove garlic, pressed or minced ½ cup ground beef, pork or sausage meat 1 extra large firm tomato, sliced thickly ½ cup shredded mozzarella Good green olive oil Salt & pepper to taste
 - Adapted from Nigella Lawson Serves:6
3 large eggplants, trimmed and cut lengthwise into slices ¼ to ⅓ inch thick. Spray bottle of good green olive oil 1 cup plus good green olive oil 10 to 12 ounces of feta cheese, crumbled ⅓ cup of pignoli seeds (called nuts, but actually a seed) ½ cup golden Sultanas (golden raisins), soaked in hot water, then drained 3 tablespoons Panko crumbs 1 medium garlic clove, pressed Zest of 1 large lemon 2 teaspoons of fresh, shredded mint 3 tablespoons of fresh, shredded basil 1 large egg, beaten 3 cups diced tomatoes, well drained 10 ounces of shredded mozzarella Extra fresh basil and/or mint leaves for garnish
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