Eggplant Caprese With Tomato And Basil Recipes

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EGGPLANT CAPRESE WITH TOMATO AND BASIL



Eggplant Caprese With Tomato and Basil image

Make and share this Eggplant Caprese With Tomato and Basil recipe from Food.com.

Provided by Vino Girl

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium eggplant
2 ripe beefsteak tomatoes
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
12 fresh basil leaves
8 slices unsalted fresh mozzarella cheese (about 4 ounces total)

Steps:

  • Preheat oven to 425°F
  • Slice the eggplant and tomatoes crosswise into 1/2 inch pieces.
  • Place 8 eggplant slices in a single layer on a baking sheet coated with nonstick cooking spray.
  • Set the tomatoes aside.
  • In a small bowl combine the olive oil, vinegar, salt, and pepper.
  • Brush the mixture over the eggplant and tomato slices, then set the remainder aside.
  • Bake the eggplant slices for about 10 minutes.
  • Turn them over, brush with more of the olive-oil mixture, then bake for another 10 minutes; set aside.
  • Place the tomatoes on the same baking sheet and cook for 2 to 3 minutes, or until they're soft.
  • Place a slice of cooked eggplant on a work surface. Top with a tomato slice, a basil leaf, a slice of mozzarella, a tomato slice, another slice of cheese, then a basil leaf. Finish the stack with a slice of eggplant.
  • Repeat to make three more stacks.
  • When ready to serve return the stacks to the oven for about 5 minutes to reheat and melt the cheese.
  • Top each with a drizzle of the remaining olive-oil mixture and a fresh basil leaf.

Nutrition Facts : Calories 274.4, Fat 19.8, SaturatedFat 8.5, Cholesterol 44.8, Sodium 652, Carbohydrate 11.6, Fiber 5.5, Sugar 5.4, Protein 14.5

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