Eggplant Caprese
- 1 large eggplant, cut crosswise into 1/4-inch slices
- 1 large ball fresh mozzarella, cut into 1/4-inch slices
- 2 large tomatoes, cut into 1/4-inch slices
- 1/4 cup of basil chiffonade
- 1 tablespoon Kosher salt
- Extra-virgin olive oil
- Balsamic vinegar
- Freshly ground black pepper
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Basil chiffonade (1/4 cup)
- Eggplant, large (1)
- Tomatoes, cut into 1/4-inch slices, large (2)
- Condiments
- Balsamic vinegar (1)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1 tablespoon)
- Olive oil, Extra-virgin (1)
- Dairy
- 1 large ball fresh mozzarella, fresh (1 cut into 4-inch slices)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 12, 2011 (1 year ago).
75 people saved this recipe.
