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Baked Caprese Eggplant

Updated: Jul 27, 2020


I absolutely love this time of the year when farm fresh vegetables are at their finest! I feel so lucky to have an amazing vegetable stand right down the road from me where paying by the "honor system" still works. It is a gem of a place and I love going there for inspiration for my recipes.


With the price of meat being so much more expensive these days, I have been trying to come up with more meat free meals. Plus it is healthier too! When I saw these beautiful eggplants for only $1.50, I knew that I had to buy them. I love how eggplant can take on a meaty type of a flavor. And then when I saw the heirloom tomatoes, it made me think of the basil in my garden and I was immediately inspired for dinner. Baked Caprese Eggplant it is! You will love how light and healthy it is. And you will especially love how easy it is to make. Enjoy these fresh flavors of summer!


Baked Caprese Eggplant

Baked Caprese Eggplant Ingredients:

Balsamic Vinaigrette (see

1 eggplant, sliced in 1/2 inch slices

2 tomatoes, sliced thick

Fresh basil

Salt

Pepper

Fresh Mozzarella

Balsamic Glaze


Balsamic Vinaigrette Ingredients:

1/3 cup balsamic vinegar

2/3 cup olive oil

1 to 2 tbsp Dijon mustard depending on preference (I love it and do 2 tbsp)

1 tsp kosher salt

1/2 tsp fresh cracked pepper


  1. Put all of the ingredients for the balsamic vinaigrette into a small jar. Shake it well to emulsify the vinaigrette.

  2. Put the sliced eggplant into a large Ziploc bag and pour the balsamic vinaigrette into the bag.

  3. Seal the bag and give it a good shake to make sure that all of the eggplant is covered with the balsamic vinaigrette. Let it marinate for at least 30 minutes.

  4. Line a sheet pan with parchment paper or foil. This makes cleanup super easy.

  5. Place the slices of tomato onto the sheet pan and season with salt and pepper.

  6. Put a piece of basil on top of the tomato.

  7. Put a slice of eggplant on top of the tomato and basil.

  8. Bake at 375 degrees for 25 minutes.

  9. Take the sheet pan out of the oven and put a piece of basil on top of the eggplant and top with a piece of fresh mozzarella.

  10. Put the sheet pan back in the oven and bake for another 8 to 10 minutes, until the mozzarella is melted.

  11. Top with chopped fresh basil and balsamic glaze.










Honestly, what could be better?! This recipe has it all...it is inexpensive, healthy, easy to make and delicious!

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