Roasted Eggplant Caprese Stacks {A Meatless Monday Recipe

Roasted Eggplant Caprese Stacks {A Meatless Monday Recipe

A taste of the Mediterranean in one mouthful with a twist to the beloved Italian summer classic Caprese salad, these Roasted Eggplant Caprese Stacks are made with fresh basil, melted mozzarella, roasted tomatoes, and eggplant slices, drizzled with balsamic vinegar and extra virgin olive oil.

As you know, I’ve never been much of a raw tomato eater, I mentioned that before. But if you roast or cook that tomato, just five minutes, it’s out of this world. David is the exact opposite. He loves a juicy ripe tomato and even eats them on sandwiches. Perhaps that’s why we had a different opinion about this dish.

Roasted Eggplant Caprese Stack

It doesn’t happen often, but there are some dishes I make that David just doesn’t like. I’m not sure why he didn’t like these Roasted Eggplant Caprese Stacks, but he didn’t. I watched him struggle with it for about 3 or 4 bites. I ended up eating what he left on his plate. It just meant there was more for me. I watched him make a pimento cheese sandwich when my eyes were rolling in my head from the Mediterranean goodness inside my mouth. It didn’t hurt my feelings; He tried…

This recipe makes perfectly satisfying summer Meatless Monday meal, an appetizer or even side dish. Unless your name is David Spivey, then perhaps you better find something else to eat…lol!

ingredients to make the stack

How to make Eggplant Caprese Stacks

First, wash the eggplant, slice crosswise into ½-inch thick slices; and sprinkle the slices heavily with salt. Place in a strainer for 30 minutes. – Click HERE to find out about salting eggplants.

Preheat oven to 400 degrees F.

Rinse the eggplant well under cool water; place the slices onto a paper towel to blot dry.

brushing eggplant slices with oil

Brush a large baking sheet covered with aluminum foil with olive oil and place slices of the eggplant in a single layer onto the baking sheet. Brush the eggplant slices with oil.

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 them 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.

the stacks ready to go into the oven

Place the baking sheet into the oven; bake for 20 to 25 minutes, or until cheese is bubbling and the eggplant is tender.

a pan of eggplant Caprese stacks in oven

During the last few minutes of roasting, turn on the broiler to brown the cheese on top, about 3 to 5 minutes

broiling the stacks

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.

Roasted Eggplant Caprese Stacks are made with fresh basil, melted mozzarella, roasted tomatoes and eggplant slices, drizzled with balsamic vinegar read to eat

I hope you take my word for just how good they really are and will give the recipe a try. They’re good no matter what David thinks!

My Signature

Roasted Eggplant Caprese Stacks

Roasted Eggplant Caprese Stacks made with fresh basil, melted mozzarella, roasted tomatoes and eggplant, drizzled with balsamic vinegar and olive oil.
Course Appetizer, Main Course
Cuisine Vegetarian / Meatless Monday
Keyword basil, caprese, eggplant, mozarella cheese, summer, tomato
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 4
Calories 192kcal

Ingredients

  • 1 medium eggplant
  • 1 large tomato sliced
  • Kosher salt and fresh cracked black pepper to taste
  • dried oregano to taste
  • 8 ounce ball of fresh mozzarella cheese
  • ½ cup parmesan cheese freshly grated
  • balsamic vinegar for serving (optional)
  • extra virgin olive oil for serving (optional)
  • fresh basil for serving (optional)

Instructions

  • Wash eggplant, slice crosswise into ½-inch thick slices; and sprinkle the slices heavily with salt. Place in a strainer for 30 minutes.
  • Preheat oven to 400 degrees F.
  • Rinse the eggplant well under cool water; place the slices onto a paper towel to blot dry.
  • 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 and top with a slice of mozzarella cheese and sprinkle with freshly grated parmesan cheese and oregano to taste. Place the baking sheet into the oven; bake for 20 to 25 minutes, or until cheese is bubbling and the eggplant is tender.
  • 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.

Nutrition

Calories: 192kcal | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 240mg | Potassium: 27mg | Vitamin A: 155IU | Vitamin C: 0.9mg | Calcium: 350mg | Iron: 0.1mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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