14 Aug Eggplant Caprese Stacks
The beautiful eggplant from Blooming Glen Farm inspired this week’s recipe, based on a dish I enjoyed at a restaurant. Breading and baking the eggplant then pairing it with some farm fresh tomatoes, fresh mozzarella, and pesto in a delicious and flavorful stack will definitely please any crowd.
Eggplant Caprese Stacks
Ingredients:
1 eggplant
2 eggs
½ cup plain bread crumbs
½ tsp parsley
½ tsp garlic powder
¼ tsp onion powder
¼ tsp sea salt
Pinch black pepper
2 medium or large tomatoes
2 balls fresh mozzarella
½ cup pesto (use this guide to make- Recipe Formulas)
- Peel eggplant. Slice into ½-inch rounds.
- Whisk eggs in a small bowl.
- Add bread crumbs and spices to another small bowl. Mix well.
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.
- Dip eggplant rounds in egg then in bread crumb mixture. Place in a single layer on the baking sheet.
- Bake for 22-25 minutes.
- While eggplant is baking, slice the tomatoes and mozzarella into ½-inch slices.
- Once eggplant is done, assemble stacks. Place a spoonful of pesto on the plate, top with a slice of eggplant, then mozzarella, then tomato. Repeat this one more time (pesto, eggplant, mozzarella, tomato). Add another spoonful of pesto, another slice of eggplant, and then one more spoonful of pesto. Garnish with some fresh basil leaves.
- This recipe should make about two full stacks.
- Enjoy!
Recipe and photos by Stephanie Borzio. Stephanie is a mom of three active boys and is an autoimmune warrior. After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member. She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes. Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com