Eggplant Caprese Stacks

I know, I know. ANOTHER eggplant recipe. I just can't get enough! I could eat eggplant for breakfast, lunch, and dinner. And probably even some kind of dessert. Eggplant does tend to have a strange texture and I find you either love it, or you hate it. I think I fall in the category of being obsessed. What I like best about eggplant is that the neutral flavor takes on whatever you pair it with, making it easy to experiment with. 


My grandparents have been sharing their garden fresh tomatoes and Caprese always makes the top of the list for simple Summer sides. This time, I roasted eggplant slices to anchor the Caprese stacks with.  And all stomachs left the dinner table happy.

Roasted Eggplant Caprese Stacks


1 eggplant, sliced 1/2" thick
tomato, sliced
fresh mozzarella, sliced
basil leaves, whole
good olive oil
salt & pepper, to season


Preheat oven to 350 degrees.


Slice eggplant and arrange on a baking sheet. Sprinkle with salt and let sit for at least 10 minutes. Water droplets will form on the eggplant slices, pat these dry. (this takes the bitterness out). Brush eggplant with olive oil and season with salt and pepper on each side. Bake for 20 minutes.


To assemble caprese, stack eggplant, mozzarella, basil leaf and tomato. Season with salt and pepper and drizzle with olive oil. Serve immediately.