Roasted Eggplant Caprese Stacks Recipes

ROASTED EGGPLANT CAPRESE SALAD RECIPE

Steps:

• Preheat the oven to 425 degrees F.
• Spread the eggplant slices on a large tray and sprinkle generously with salt. Leave for 30 minutes; the eggplant will "sweat out" it's bitterness. When ready, pat the eggplant dry.
• Place the eggplant slices and the tomato slices on a large baking sheet. Drizzle with olive oil. Roast in the 425 F degree heated-oven for 10-15 minutes. Remove from the oven, but leave the oven on for step # 5.
• When the eggplant and tomatoes are cool enough to handle, bring a small baking dish (about 6"x 9") and begin to assemble the Caprese salad. Arrange the eggplant, tomato, cheese and basil in the baking dish forming a tight row. Repeat the pattern (as you see in the tutorial picture below) until you fill the baking dish side-to-side.
• If you like, place the baking dish in the oven to heat for 7-10 minutes (just until the cheese melts slightly).
• While the Caprese salad warms up, make the basil vinaigrette. In a small food processor, blend the chopped garlic with the basil leaves, olive oil, lime juice and spices.
• When ready, remove the roasted eggplant Caprese salad from the oven and spoon some of the basil vinaigrette on top. Place the extra basil vinaigrette in a bowl to serve next to the salad. Slice a loaf of crusty bread to serve along. Enjoy!

ROASTED EGGPLANT CAPRESE STACKS

Steps:

• Wash the eggplant, slice crosswise into ½-inch thick slices, and sprinkle the slices heavily with salt. Place in a strainer for 30 minutes.
• Rinse the eggplant well under cool water; place the slices onto a paper towel to blot dry.
• Place the baking sheet into the preheated 400 degree F.
• Brush a large baking sheet covered with aluminum foil with olive oil and place 8 slices of the eggplant in a single layer onto the baking sheet.
• Top the eggplant with a slice of tomato that fits it the best. The sizes will be a little different. You may need to cut some of the slices in half or quarter to fit the smaller eggplant slices. Top with a slice of mozzarella cheese and sprinkle with freshly grated parmesan cheese and dried oregano to taste.
• Bake for 20 to 25 minutes, or until cheese is bubbling and the eggplant is tender. During the last few minutes of roasting, turn on the broiler to brown the cheese on top, about 3 to 5 minutes.
• To serve, carefully stack two of the eggplant and tomato slices melted with cheese on top of one another. Drizzle with balsamic vinegar and garnish with fresh basil.