Roasted Eggplant Caprese Stack
Appetizer, Vegetables
Simple

Roasted Eggplant Caprese Stack

Stacks of roasted eggplant, tomatoes, fresh buffalo mozzarella, and basil.

"Simple, beautiful, and oh-so-delicious — this roasted eggplant Caprese stack is the perfect mix of creamy mozzarella, sweet tomatoes, and savory eggplant!" - Alexia

25 Minutes
Total Time
4
Servings
Simple
Level

Ingredients

  • 1 large Eggplant (sliced into 1/2-inch rounds)
  • 2 Vine Ripe Tomatoes (sliced)
  • 2 Kumato Tomatoes (sliced)
  • 8 oz Fresh Buffalo Mozzarella (sliced)
  • Fresh Basil Leaves
  • Extra Virgin Olive Oil
  • Balsamic Glaze
  • Cracked Black Pepper (to taste)
  • Garlic Powder (to taste)
  • Garlic Salt (to taste)
  • Cooking Spray or Olive Oil (for roasting)

Instructions

1

Prepare and Roast the Eggplant

Preheat your oven to 400°F. Slice the eggplant into 1/2-inch rounds and lightly spray or brush both sides with olive oil. Season with garlic salt, garlic powder, and cracked black pepper. Roast for 20–25 minutes until tender and golden brown. Set aside to cool slightly.

2

Slice the Tomatoes and Mozzarella

While the eggplant roasts, slice the vine ripe and kumato tomatoes into uniform rounds. Slice the buffalo mozzarella and set all ingredients aside for stacking.

3

Assemble the Caprese Stack

Begin with a roasted eggplant slice as the base. Layer a slice of tomato, then mozzarella, then a basil leaf. Repeat the layers until you have a beautiful, colorful stack.

4

Season and Drizzle

Season each stack with garlic powder, garlic salt, and cracked black pepper. Drizzle generously with extra virgin olive oil and balsamic glaze.

5

Garnish and Serve

Garnish with additional basil leaves. Serve warm or at room temperature as an elegant appetizer or side dish.