Eggplant Caprese

2101 faves | 14 recommends
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Pamela Salzman
Nutrition per serving    (USDA % daily values)


That's nice to hear, Jojo! I'm sure it looked beautiful on the wood board :).
Pamela Salzman   •  27 Nov   •  Report
Jojo, couldn't agree more!
Hillary Mickell   •  27 Nov   •  Report
This was such a hit at a recent dinner party. I arranged rows of baked eggplant on a wooden chopping board and topped with tomato, fresh mozzarella and basil-infused olive oil. delish!
816a78cd5759   •  27 Nov   •  Report
Looks awesome!! Next thing to try!!
a4416a12b948   •  25 Nov   •  Report
459efd89ab4b   •  11 Nov   •  Report
Click through on the source site. Pamela Salzman recommends it for 6.
Andrea Cutright   •  7 Nov   •  Report
How can u find how many servings it makes?
3fcb6a417e0b   •  7 Nov   •  Report
898d92f55546   •  12 Oct   •  Report
I <3 fried/grilled eggplant.. Cant wait to try!
3a889f0313a4   •  11 Oct   •  Report
cant wait to try it we love eggplant
65eef1fbe8cf   •  8 Oct   •  Report
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Ingredients for 6 servings

2 medium eggplant, unpeeled, sliced crosswise into ¾-inch slices

2 Tablespoons unrefined, cold-pressed extra-virgin olive oil + more for brushing eggplant

Sea salt and black pepper

2 cups chopped, seeded tomatoes

2 large garlic cloves, crushed

1 small handful fresh basil leaves, julienned

4 ounces (or more if you like) fresh mozzarella, cubed

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