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Eggplant Caprese

July 15, 2018

  • 142

A caprese that’s more like a meal!   

Eggplant Caprese www.createdbydiane.com

 

Eggplant, maybe the most underrated vegetable,

I love eggplant, always have always will.

This dish is great with the “regular” eggplant or even Japanese eggplant (if you are serving this for an appetizer, the Japanese sized eggplant is great as the diameter of the eggplant is small providing a bite-sized serving.

There are many options when making this to fit your preference, and what’s in your fridge!

If you don’t have tomatoes,

you can top them with tomato sauce, which won’t be a caprese, but certainly tastes yummy too and shredded mozzarella on top makes it more like a pizza… a totally healthy pizza!

Sun-dried tomatoes are also a great option if you have those on hand as well.

It’s fun to mix it up, add a few slices of peppers and onions if you are making it with sauce and grated cheese, but serving it with sliced tomato and cheese is my favorite. I even like it cold, which means I typically make extra and enjoy the leftovers the next day!

 

Eggplant Caprese www.createdbydiane.com

This is my anytime recipe, I like it for breakfast, lunch, and dinner!

You’ll find my favorite cast iron pan HERE! I love it so much I have 3 of them and others in different sizes too.

Eggplant Caprese
 
Print
Ingredients
  • 1 eggplant sliced in 1/2" slices
  • 2-3 tomatoes sliced in 1/4" slices
  • whole mozzarella log/ball sliced in 1/4" slices
  • balsamic glaze
  • fresh basil leaves
  • pinch dry oregano
  • minced garlic if desired
Instructions
  1. In a skillet (I use cast iron) heat on high then lightly oil pan,(add minced garlic if desired) place eggplant on the pan for 1 minutes, turn over then place a few drops of water and cover with a lid for a minute or two until eggplant is softened.
  2. Top with tomato and mozzarella cheese, melt cheese by covering with a lid for 20 seconds)
  3. Drizzle with balsamic glaze and top with finely chopped basil and a pinch of oregano (I often use fresh oregano also)
Notes
Balsamic glaze is thickened balsamic it's great on dishes like this as it doesn't "run" of the food.
3.5.3251

 

eggplant caprese www.createdbydiane.com #eggplant #vegetarian #caprese #castiron

  • 142

4 Comments Filed Under: Appetizers/Snacks, cast iron skillet, low carb, Main Dishes, Savory, Sweet and Savory, vegetarian Tagged With: basil, tomato

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Comments

  1. Nilla says

    August 17, 2018 at 7:20 pm

    I am a huge caprese lover and can’t wait to make this with eggplant, love your recipes.

    Reply
  2. Rahul Kumar says

    January 11, 2019 at 4:40 am

    great piece of writing dishes such like that. I really like the way it is written thank you for this great information

    Reply
  3. Robert L Peck says

    March 2, 2019 at 3:37 pm

    Hi Diane,
    I’m a Navy Veteran and follow you and your beautiful recipes.. Along time ago when my ship returned to Norfolk,Va we used to hurry into town to s shack that sold chilly hot dogs .. They were so good..Do you have a great chili recipe without the beans?? All I have to do is to fry a few onions ..Thank you very much ahead of time .. Bob Peck

    Reply

Trackbacks

  1. Pizza Dip | Created by Diane says:
    March 8, 2021 at 3:30 pm

    […] Eggplant Caprese […]

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