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    You are in: Home / Recipes / Grilled Eggplant Capri Recipe
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    Grilled Eggplant Capri

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Chef #564933's Note:

    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!

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    Units: US | Metric

    Marinara Sauce

    Wilted Spinach


    1. 1
      For Marinara:.
    2. 2
      Put tomatoes in pot, mash with a whisk.
    3. 3
      After the tomatoes come to a boil, add all of the seasonings and oil, let simmer for 10 minutes.
    4. 4
      For Wilted Spinach:.
    5. 5
      Heat extra virgin olive oil and garlic in sauté pan until garlic is golden brown.
    6. 6
      Add spinach and the rest of seasonings until spinach wilts down by half.
    7. 7
      Slice eggplant into 1/4-inch slices.
    8. 8
      Season with sea salt, cracked black pepper, and olive oil.
    9. 9
      Place on preheated char broiler until very tender. (Or place under oven broiler).
    10. 10
      Make three layers. Place grilled eggplant slices in baking pan.
    11. 11
      Add 2 oz wilted spinach and 2 slices mozzarella. Repeat for a second layer.
    12. 12
      Cap off with a piece of grilled eggplant.
    13. 13
      Place in a 500°F oven and cook for 10 minutes.
    14. 14
      Ladle heated marinara on plate. Place eggplant on top. Finish with a pour of olive oil and shaved Parmigiana.

    Ratings & Reviews:


    Nutritional Facts for Grilled Eggplant Capri

    Serving Size: 1 (406 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 1002.2
    Calories from Fat 780
    Total Fat 86.7 g
    Saturated Fat 17.0 g
    Cholesterol 36.4 mg
    Sodium 8398.0 mg
    Total Carbohydrate 44.8 g
    Dietary Fiber 13.2 g
    Sugars 24.2 g
    Protein 19.6 g

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