Yesterday started off with a 4 mile run.
I needed to use up half of an eggplant and tried to be creative. I decided to try a caprese-style dish.
Eggplant Caprese Stack
1/2 of an eggplant
2 roma or beefsteak tomatos
2 tbsp of olive oil
1 tbsp of good balsamic vinegar
4 oz of fresh mozzarella
salt, to taste
pepper, to taste
Fresh basil leaves
preheat oven to 425 degrees. combine olive oil, balsamic, salt, and pepper in a bowl, set aside.
slice eggplant into 1/2″ thick pieces (half of an eggplant should give you about 6 slices). slice tomatoes about 1/2′ thick pieces. either toss or brush eggplant and tomato slices with the olive oil and balsamic mixture. place eggplant slices on a baking sheet, set tomato slices aside.
bake eggplant slices for 10 minutes, turn over slices and bake for an additional 10 minutes. take eggplant out of oven, set aside, and place tomato slices onto baking sheet and bake for 3 minutes, or until soft.
assemble eggplant caprese stacks by placing 1 eggplant slice on a dish, top with tomato slice(s),a basil leaf, slice of mozzarella, eggplant slice, tomato slice(s), a basil leaf, slice of mozzarella, finish with an eggplant slice.
Makes 2 stacks, top stacks with remaining olive oil mixture and place in oven for a few more minutes to melt cheese. top with a basil leaf.
If you are not a fan of the eggplant skin, simply peel the eggplant before baking.