Grilled Eggplant Capri Recipes
GRILLED EGGPLANT CAPRI
This recipe comes from Ralph's Bull & Claw Tavern in North Providence, Rhode Island. It was printed in the Food section of the Providence Journal. I have made it a few times and it is delicious! You may want to adjust the salt & garlic to taste. Also, I could not find a 16 oz can of whole peeled tomatoes, so I used a 28 oz can and had left over sauce to use for next time. I also salted and let sit the sliced eggplant in a colander for an hour, then rinsed and squeezed it dry. Enjoy!
Provided by cyrano2745
Categories Vegetable
Time 1h
Yield 3-5 serving(s)
Number Of Ingredients 21
Steps:
- For Marinara:.
- Put tomatoes in pot, mash with a whisk.
- After the tomatoes come to a boil, add all of the seasonings and oil, let simmer for 10 minutes.
- For Wilted Spinach:.
- Heat extra virgin olive oil and garlic in sauté pan until garlic is golden brown.
- Add spinach and the rest of seasonings until spinach wilts down by half.
- Slice eggplant into 1/4-inch slices.
- Season with sea salt, cracked black pepper, and olive oil.
- Place on preheated char broiler until very tender. (Or place under oven broiler).
- Make three layers. Place grilled eggplant slices in baking pan.
- Add 2 oz wilted spinach and 2 slices mozzarella. Repeat for a second layer.
- Cap off with a piece of grilled eggplant.
- Place in a 500°F oven and cook for 10 minutes.
- Ladle heated marinara on plate. Place eggplant on top. Finish with a pour of olive oil and shaved Parmigiana.
Nutrition Facts : Calories 1002.3, Fat 86.7, SaturatedFat 17, Cholesterol 36.4, Sodium 8398, Carbohydrate 44.9, Fiber 13.3, Sugar 24.2, Protein 19.7
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