Eggplant Caprese Stacks
Roasted eggplant layered with tomato, fresh mozzarella, basil, olive oil, and balsamic glaze.
"Golden, cheesy, and fresh — these eggplant Caprese stacks are pure Italian perfection!" - Alexia
Ingredients
- 2 eggplants (cut into 1/2-inch slices, skin on)
- 1/2 lb buffalo mozzarella (8 oz ball, sliced 1/4 inch thick)
- 2 vine ripe tomatoes (sliced)
- 1 bunch fresh basil (chiffonade cut)
- Sea salt (to taste)
- Garlic powder (to taste)
- Cracked black pepper (to taste)
- Extra virgin olive oil (for drizzling)
- Balsamic glaze (for drizzling)
- Cooking spray (for baking sheet)
Instructions
Prepare the Eggplant
Wash the eggplants, cut off the stems, and slice into 1/2-inch thick rounds, leaving the skin on. Avoid the seedy pieces, as they tend to be bitter.
Roast the Eggplant
Preheat the oven to 375°F. Spray a large cookie sheet with cooking spray and arrange the eggplant slices in a single layer. Season with sea salt, garlic powder, and cracked black pepper. Drizzle with extra virgin olive oil and roast for 20–30 minutes, turning halfway through, until golden brown and tender. Remove and let cool.
Season the Tomatoes
Slice the vine ripe tomatoes and season lightly with sea salt and cracked black pepper.
Assemble the Stacks
On a serving dish, layer one roasted eggplant slice, then a seasoned tomato slice, followed by a slice of buffalo mozzarella. Season the mozzarella lightly with salt and pepper, then top with another piece of roasted eggplant.
Finish and Serve
Top each stack generously with fresh basil chiffonade. Drizzle with extra virgin olive oil and balsamic glaze. Serve warm or at room temperature.