Eggplant Caprese With Tomato And Basil

1. 1

   Preheat oven to 425u00b0F

2. 2

   Slice the eggplant and tomatoes crosswise into 1/2 inch pieces.

3. 3

   Place 8 eggplant slices in a single layer on a baking sheet coated with nonstick cooking spray.

4. 4

   Set the tomatoes aside.

5. 5

   In a small bowl combine the olive oil, vinegar, salt, and pepper.

6. 6

   Brush the mixture over the eggplant and tomato slices, then set the remainder aside.

7. 7

   Bake the eggplant slices for about 10 minutes.

8. 8

   Turn them over, brush with more of the olive-oil mixture, then bake for another 10 minutes; set aside.

9. 9

   Place the tomatoes on the same baking sheet and cook for 2 to 3 minutes, or until they're soft.

10. 10

    Place a slice of cooked eggplant on a work surface. Top with a tomato slice, a basil leaf, a slice of mozzarella, a tomato slice, another slice of cheese, then a basil leaf. Finish the stack with a slice of eggplant.

11. 11

    Repeat to make three more stacks.

12. 12

    When ready to serve return the stacks to the oven for about 5 minutes to reheat and melt the cheese.

13. 13

    Top each with a drizzle of the remaining olive-oil mixture and a fresh basil leaf.

* Per serving · 4 servings · Values may vary.