Description
This Eggplant Caprese Recipe showcases the rich flavors of roasted eggplant layered with fresh mozzarella, juicy heirloom tomatoes, and fragrant basil, drizzled with balsamic vinegar for a delightful dish.
Ingredients
Scale
2 lb eggplant
4 tbsp oil divided
olive or avocado
1 tbsp garlic parsley salt
2 lb heirloom tomatoes
16 oz fresh mozarella sliced
2 tbsp balsamic vinegar
1/2 tsp salt optional
1/2 cup basil leaves
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the eggplant into 1/2 inch rounds and sprinkle with garlic parsley salt.
- Drizzle 2 tablespoons of oil on a baking sheet and arrange the eggplant in a single layer.
- Brush the tops of the eggplant with the remaining oil.
- Bake in the preheated oven for 25-30 minutes until tender and golden.
- While the eggplant is baking, slice the heirloom tomatoes and fresh mozzarella.
- Once the eggplant is done, layer it with tomatoes and mozzarella in a serving dish.
- Drizzle with balsamic vinegar and sprinkle with optional salt and fresh basil leaves before serving.
Notes
Look for the freshest heirloom tomatoes for the best flavor. You can also grill the eggplant slices for an added smokiness.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1½ cups layered mixture)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 45 mg
Keywords: Eggplant Caprese Recipe, vegetarian, healthy, appetizer, summer dish