Eggplant Caprese With Tomato And Basil

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 medium eggplant
• 2 ripe beefsteak tomatoes
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 fresh basil leaves
• 8 slices unsalted fresh mozzarella cheese (about 4 ounces total)

Recipe

• 1 preheat oven to 425°f
• 2 slice the eggplant and tomatoes crosswise into 1/2 inch pieces.
• 3 place 8 eggplant slices in a single layer on a baking sheet coated with nonstick cooking spray.
• 4 set the tomatoes aside.
• 5 in a small bowl combine the olive oil, vinegar, salt, and pepper.
• 6 brush the mixture over the eggplant and tomato slices, then set the remainder aside.
• 7 bake the eggplant slices for about 10 minutes.
• 8 turn them over, brush with more of the olive-oil mixture, then bake for another 10 minutes; set aside.
• 9 place the tomatoes on the same baking sheet and cook for 2 to 3 minutes, or until they're soft.
• 10 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 repeat to make three more stacks.
• 12 when ready to serve return the stacks to the oven for about 5 minutes to reheat and melt the cheese.
• 13 top each with a drizzle of the remaining olive-oil mixture and a fresh basil leaf.