Baked Eggplant Caprese with TreStelle® Mozzarella
A great vegetarian option and unique take on caprese!Prep Time:
30 minutes Ready In:
1 hour or less Serves:
Makes 4 servings
1/4 cup | 60 mL olive oil 1 tbsp | 15 mL balsamic vinegar 1 tsp | 5 mL salt 1/2 tsp | 2 mL freshly ground black pepper 1 medium eggplant, cut into 8 - 3/4” slices (peeling optional) 2 large tomatoes, cut into 8 - 1” slices 1 ball | 340 g Tre Stelle® Mozzarella Ball cut into 8 – 3/4” slices 8 large fresh basil leaves
Preheat oven to 425ºF (200ºC). In a small bowl whisk together olive oil, balsamic vinegar, salt and pepper; set aside. Coat a large baking sheet with cooking spray; place eggplant slices in a single layer onto sheet and brush with the olive oil mixture. Bake for 10 minutes; turn slices over; brush with olive oil mixture and continue to bake an additional 10 minutes. Place the tomato slices onto the baking sheet with the eggplant and bake for 2 more minutes, or until the tomatoes begin to soften slightly. Remove from oven; set aside until ready to assemble. To assemble: place 4 cooked eggplant slices to baking sheet; carefully top with a cooked tomato slice, a Mozzarella Cheese slice, a basil leaf and finish off with the remaining eggplant slice – making four stacks in total. Place in oven and bake for 2 – 3 minutes or just until the Mozzarella Cheese begins to melt. Remove from oven. Drizzle with remaining olive oil mixture and top with remaining basil leaves.