Eggplant Caprese With Tomato and Basil

From Shape magazine.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Vino Girl
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@Vino Girl
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"From Shape magazine."
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  1. Mia Bella
    I was going to post this recipe and found yours. I too saw this in shape magazine. I used dried basil but I'm sure fresh would even be better. I recommend cooking everything on a broiler pan as mine became very juicy by the time it was done. I also would skin the eggplant first but that's just my personal preference. Thanks for posting!
    Reply
  2. Vino Girl
    From Shape magazine.
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