Baked eggplant caprese stacks make a wonderful healthy appetizer, or a delicious, filling lunch.
Eggplant caprese is a favorite summer recipe in our house. The combination of baked eggplant, juicy tomatoes, melted mozzarella and basil is amazing. The eggplant stacks are very pretty, too. I make this dish often, both for family meals and when we have guests over.
How to serve eggplant caprese
Thes baked eggplant caprese stacks are perfect as an appetizer. But you can also serve them as a side dish. And if you make this recipe for just two people, this is actually a perfectly sized lunch.
When I serve these stacks as a side dish, I like to serve them with a main dish that I can bake in the same 425°F oven. So I often serve them with keto chicken Parmesan, with crispy baked chicken legs, or with oven roasted rack of lamb.
Is eggplant caprese healthy?
What about leftovers?
You can store leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave on 50% power. They are also surprisingly good cold – kind of like cold leftover pizza!
More tasty eggplant recipes
I really like eggplant, and use it quite often in my recipes. It is delicious, healthy, and very substantial. It’s perfect when making meatless dinners.
Did you enjoy this eggplant caprese recipe and would like to explore more eggplant recipes? I love the simplicity of balsamic grilled eggplant and the great flavors of eggplant parmesan. But my favorite eggplant recipe and the one I make most often is this tasty, cheesy eggplant casserole.
- 1 medium eggplant (1 lb.)
- 1 large firm tomato
- Olive oil spray
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 fresh basil leaves
- 8 thin slices fresh whole milk Mozzarella (4 oz)
- Preheat oven to 425 degrees F. Slice the eggplant and tomatoes crosswise into ½-inch-thick slices.
- Place 8 eggplant slices in a single layer on a baking sheet coated with olive oil spray.
- In a small bowl, whisk together the olive oil, vinegar, salt and pepper. Brush the mixture over the eggplant and tomato slices. Set the remainder aside.
- Bake the eggplant slices for 10 minutes. Turn them over, brush with more of the olive oil mixture, and bake for another 10 minutes. Remove to a plate.
- Place the tomatoes on the same baking sheet and bake for 2 minutes, until soft. Remove to a plate.
- Form the eggplant caprese stacks: Place a slice of cooked eggplant on the baking sheet. Top with a tomato slice, a slice of mozzarella, a basil leaf, and finish with a second slice of eggplant. Repeat to make three more stacks.
- Return the stacks to the oven for 2 minutes, just until cheese is melted. Top each eggplant caprese stack with a drizzle of the remaining olive oil mixture and a basil leaf. Serve immediately.