Aug 302011
 

There’s something really perfect about the combination of tomato, basil, and mozzarella. One of those perfect trios like the Three Musketeers, Rock-Paper-Scissors, or Destiny’s Child.  So you may think, why add another ingredient–4’s a crowd. But in this case, it’s just making a classic combo even better. Roasted eggplant stacks with tomato, mozzarella, and pesto.  Sometimes more is more.





The best part about this was it’s simplicity. The only somewhat involved step is roasting or grilling the eggplant, but then you simply stack with tomato, mozzarella, and (gasp!) store-bought pesto. Homemade is obviously better, but my meek little basil plant wasn’t quite up to that endeavor.  Serve as an app, salad, or double the stack for a meal!





Nutritional Highlights: Tomatoes are filled with a powerful antioxidant–lycopene, plus tons of vitamin C. Basil has “flavonoids” that help protect cells from damage (like radiation) and has also been shown to have anti-bacterial properties, and this helps prevent unwanted bacterial growth. Nasunin in the skin of eggplant is an antioxidant that has been shown to protect the lipids in brain cells. Fresh mozzarella provides calcium and has less calories and fat than many other cheeses (in general, soft cheeses are better than hard cheeses). Basically, this is a healthy, seasonal, delicious appetizer or salad that will impress without leaving you exhausted!


Ingredients:

  • 1 medium eggplant
  • 2 tablespoon each Balsamic Vinegar and Oil
  • 1 clove garlic, minced
  • 1 large tomato
  • Fresh mozzarella
  • Pesto (homemade or store bought)
  • Fresh basil and parmesan for garnish
Instructions:  Preheat oven to 425.  Slice eggplant into 1/2 inch slices.  Now an optional step: Sprinkle the eggplant with kosher salt and let it sit for about a half hour.  This pulls out moisture and will help the eggplant hold its shape when cooked (but I don’t think skipping this step would be terrible).  Wipe off the salt and spread slices onto a sprayed baking sheet. Mix the oil, vinegar, and garlic and brush it on both sides of the eggplant slices.  Roast for 10 minutes, flip eggplant slices, and roast for another 10 minutes.  

While eggplant cools, slice your mozzarella and tomato.  Create your stacks by starting with one piece of eggplant, top with tomato and mozzarella, and then another piece of eggplant.  Top with pesto, fresh basil, and parmesan.  Drizzle plate with more oil and vinegar to get extra fancy.  Enjoy!

  2 Responses to “Eggplant Caprese Stacks”

  1. Amazing pics, looks excellent!

  2. Where is a new post?!?

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