Eggplants take on the flavors of whatever other foods it is paired with. Eggplant is essentially a blank slate, waiting for you to work some magic on it. Go on, work some caprese magic on it!
Lay the eggplant on a tea towel and sprinkle both sides with salt. Let sit one hour to release moisture. Pat dry with another tea towel. Preheat the oven to 375F.
Brush a large rimmed baking sheet with 1 tablespoon of the oil. Lay the eggplant slices on the pan and brush the top side with the remaining oil. Sprinkle with the garlic powder, salt, and pepper.
Bake 20 minutes. Remove from oven and top each slice of eggplant with 2 slices of mozzarella and 2 slices of tomato. Bake another 15 to 20 minutes, until the cheese is melted. Remove and sprinkle with chopped basil. Serve immediately.
Source
Serving Size 5 servings
Servings 1
- Amount Per Serving
- Calories 195
- % Daily Value *
- Total Fat 1506g2317%
- Cholesterol 35mg12%
- Total Carbohydrate 880g294%
- Dietary Fiber 369g1476%
- Protein 1146g2292%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Lay the eggplant on a tea towel and sprinkle both sides with salt. Let sit one hour to release moisture. Pat dry with another tea towel. Preheat the oven to 375F.
Brush a large rimmed baking sheet with 1 tablespoon of the oil. Lay the eggplant slices on the pan and brush the top side with the remaining oil. Sprinkle with the garlic powder, salt, and pepper.
Bake 20 minutes. Remove from oven and top each slice of eggplant with 2 slices of mozzarella and 2 slices of tomato. Bake another 15 to 20 minutes, until the cheese is melted. Remove and sprinkle with chopped basil. Serve immediately.
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