Ingredients
-
1
-
2
-
2
-
1
-
1/2
-
1/4
-
12
-
8
-
-
-
-
-
-
-
Directions
Eggplant Caprese With Tomato and Basil, From Shape magazine , I was going to post this recipe and found yours I too saw this in shape magazine 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!, From Shape magazine
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Steps
|
1
Done
|
Preheat Oven to 425f |
|
2
Done
|
Slice the Eggplant and Tomatoes Crosswise Into 1/2 Inch Pieces. |
|
3
Done
|
Place 8 Eggplant Slices in a Single Layer on a Baking Sheet Coated With Nonstick Cooking Spray. |
|
4
Done
|
Set the Tomatoes Aside. |
|
5
Done
|
in a Small Bowl Combine the Olive Oil, Vinegar, Salt, and Pepper. |
|
6
Done
|
Brush the Mixture Over the Eggplant and Tomato Slices, Then Set the Remainder Aside. |
|
7
Done
|
Bake the Eggplant Slices For About 10 Minutes. |
|
8
Done
|
Turn Them Over, Brush With More of the Olive-Oil Mixture, Then Bake For Another 10 Minutes; Set Aside. |
|
9
Done
|
Place the Tomatoes on the Same Baking Sheet and Cook For 2 to 3 Minutes, or Until They're Soft. |
|
10
Done
|
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. |
|
11
Done
|
Repeat to Make Three More Stacks. |
|
12
Done
|
When Ready to Serve Return the Stacks to the Oven For About 5 Minutes to Reheat and Melt the Cheese. |
|
13
Done
|
Top Each With a Drizzle of the Remaining Olive-Oil Mixture and a Fresh Basil Leaf. |
