Description
This Eggplant Caprese Recipe combines the rich flavors of eggplant, heirloom tomatoes, and fresh mozzarella, 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 mozzarella 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 brush both sides with olive or avocado oil.
- Sprinkle garlic parsley salt over the eggplant slices.
- Arrange the eggplant slices on a baking sheet and bake for 20 minutes, flipping halfway through.
- While the eggplant is baking, slice the heirloom tomatoes and fresh mozzarella.
- Once the eggplant is tender and slightly golden, remove it from the oven.
- Layer the eggplant, tomatoes, and mozzarella on a serving platter, alternating each component.
- Drizzle with balsamic vinegar and sprinkle with salt if desired.
- Garnish with fresh basil leaves before serving.
Notes
For a vegan version, replace mozzarella with your favorite plant-based cheese.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 1/6 of recipe)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 45 mg
Keywords: Eggplant Caprese Recipe, Eggplant, Caprese, Heirloom Tomatoes, Mozzarella, Balsamic Vinegar