Grilled Florida Eggplant and Fresh Mozzarella Stacks

Nonstick vegetable oil spray
8 half-inch thick Florida eggplant slices
4 quarter-inch thick slices part-skim mozzarella cheese (4 ounces)
2 Tbsp. olive oil
1 1/2 Tbsp. balsamic vinegar
1 Florida garlic clove, minced
4 large bunches Florida arugula or spinach
2 large Florida tomatoes, coarsely chopped
3 Tbsp. chopped fresh Florida basil

Spray grill with oil spray and heat to medium heat. Spray eggplant on both sides with oil spray; sprinkle with salt and pepper. Grill until tender, turning occasionally, about 10 minutes. Place one mozzarella slice atop 4 eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes.

Whisk oil, vinegar and garlic in large bowl. Season with salt and pepper to taste. Add arugula, tomatoes and basil; toss. Divide among 4 plates. Top each with one eggplant stack. Yield 4 servings.

Eggplant Curry

2 Tbsp. pure olive oil
1 medium Florida tomato, chopped
1 Florida garlic clove, minced
1 tsp. minced fresh ginger
1 Tbsp. curry paste
1 1/2 lb. Florida eggplant, cut into 1-inch cubes
2 cups vegetable stock or canned low-sodium broth
Salt and freshly ground pepper, to taste

Heat the oil in a large saucepan. Add tomato, garlic and ginger; cook over moderate heat, stirring for 3 minutes. Add curry and cook, stirring until fragrant, about 2 minutes. Stir in eggplant. Add stock and bring to a boil. Add a pinch of salt and pepper, cover and simmer over low heat, stirring occasionally, until the eggplant is tender, about 8 minutes.

Using a slotted spoon, transfer the eggplant to a bowl. Boil the cooking liquid over high heat until reduced to 1/2 cup, about 3 minutes. Return eggplant to the pan and reheat. Season with salt and pepper, then serve. Yield 4 Servings