Eggplant Tomato Caprese Stacks Recipes

ROASTED EGGPLANT CAPRESE STACKS

Steps:

• Wash the eggplant, slice crosswise into ½-inch thick slices, and sprinkle the slices heavily with salt. Place in a strainer for 30 minutes.
• Rinse the eggplant well under cool water; place the slices onto a paper towel to blot dry.
• Place the baking sheet into the preheated 400 degree F.
• Brush a large baking sheet covered with aluminum foil with olive oil and place 8 slices of the eggplant in a single layer onto the baking sheet.
• Top the eggplant with a slice of tomato that fits it the best. The sizes will be a little different. You may need to cut some of the slices in half or quarter to fit the smaller eggplant slices. Top with a slice of mozzarella cheese and sprinkle with freshly grated parmesan cheese and dried oregano to taste.
• Bake for 20 to 25 minutes, or until cheese is bubbling and the eggplant is tender. During the last few minutes of roasting, turn on the broiler to brown the cheese on top, about 3 to 5 minutes.
• To serve, carefully stack two of the eggplant and tomato slices melted with cheese on top of one another. Drizzle with balsamic vinegar and garnish with fresh basil.

EGGPLANT CAPRESE WITH TOMATO AND BASIL

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.