Eggplant Caprese Bake

Name: Eggplant Caprese Bake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 eggplant (large, sliced into 1/2-inch rounds); 4 tablespoon olive oil (for dressing); 0.5 teaspoon garlic powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 Roma tomatoes (sliced); 8 ounce fresh mozzarella cheese (thinly sliced); 0.25 cup fresh basil leaves; 5 ounce spring mix lettuce; 1 tablespoon red wine vinegar (for dressing)

Layers of tender roasted eggplant, ripe Roma tomatoes, fresh mozzarella, and aromatic basil, baked until bubbly and golden, served with a crisp green salad.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Italian
Difficulty: Easy
Cost: $3.26/serving

Dietary

Vegetarian
Keto
Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-Carb
Low-Sugar

Ingredients

1 eggplant (large, sliced into 1/2-inch rounds)
4 tablespoon olive oil (for dressing)
0.5 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper
2 Roma tomatoes (sliced)
8 ounce fresh mozzarella cheese (thinly sliced)
0.25 cup fresh basil leaves
5 ounce spring mix lettuce
1 tablespoon red wine vinegar (for dressing)

Instructions

Preheat oven to 400°F (200°C). Lightly grease a baking dish.
Arrange eggplant slices in the prepared baking dish. Drizzle with 1 tablespoon olive oil, then sprinkle with garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bake for 10 minutes until slightly softened.
Remove the baking dish from the oven. Layer sliced Roma tomatoes, fresh mozzarella cheese, and fresh basil leaves over the eggplant.
Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Return to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly. If desired, broil for the last 1-2 minutes for a golden-brown top.
While the bake finishes, whisk together 2 tablespoons olive oil and 1 tablespoon red wine vinegar for the salad dressing. Toss the spring mix lettuce with the dressing.
Serve the Eggplant Caprese Bake immediately with the simple green salad on the side.

Notes

For a spicier kick, add a pinch of red pepper flakes with the garlic powder. This dish is best served fresh but leftovers can be gently reheated.

Nutrition (per serving)

Calories: 280
Protein: 12.5 g
Carbohydrates: 10 g
Fat: 20 g
Fiber: 4.5 g
Sodium: 450 mg
Saturated Fat: 9.5 g
Sugar: 5 g
Cholesterol: 40 mg