Fresh mozzarella is great at soaking up flavors; in this recipe it’s enlivened by olive oil infused with thyme, marjoram, and lemon. One of the best things about this quick dish is that it works as a light lunch or as an appetizer.

fine cooking-torte.chop

fine cooking-torte.chop

1/4 cup extra-virgin olive oil
2 tsp. chopped fresh thyme
1 tsp. chopped fresh marjoram
1 tsp. finely grated lemon zest
Pinch crushed red pepper flakes (optional)
Kosher salt and freshly ground black pepper
12 (1/4-inch-thick) slices heirloom tomatoes (from 3 to 4 medium)
8 (1/4-inch-thick) slices eggplant (from 1 medium eggplant)
2 balls buffalo mozzarella (5 to 7 oz. each), cut into 8 slices