Ingredients
The following ingredients have 5 Servings
- 1 large eggplant (peeled and cut into 1-in thick rounds)
- 1 tablespoon olive oil
- Salt and pepper for seasoning
- 2 large heirloom tomatoes (sliced)
- 8 oz sliced mozzarella cheese
- 2 tablespoons minced fresh basil
Instruction
- Rub eggplant rounds with olive olive oil and salt and pepper to taste. Place rounds on a greased baking sheet. Roast eggplant at 400F 8-10 minutes until just slightly softened.
- Assemble the caprese stacks by topping an eggplant round with a tomato slice and a slice of mozzarella cheese. Repeat layers a total of three times to form a three-layer stack. Repeat step 2 with remaining eggplant rounds, tomato, and cheese.
- Broil eggplant stacks on high heat 3-4 minutes until cheese is golden-brown and bubbly. Remove from oven and sprinkle stacks with fresh basil. Enjoy immediately!
