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🍽️ Baked Caprese Eggplant

320 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the eggplants thoroughly.
  2. 2. Remove the green stem ends.
  3. 3. Slice the eggplants lengthwise into 1 to 2 centimeter thick slices.
  4. 4. Sprinkle the slices generously with salt.
  5. 5. Let the salted eggplants sit for about 30 minutes to draw out the bitter water.
  6. 6. Then pat the eggplant slices dry with a kitchen towel.
  7. 7. Preheat the oven to 200 degrees Celsius for top and bottom heat.
  8. 8. Wash the tomatoes thoroughly.
  9. 9. Remove the hard stem end from the tomatoes.
  10. 10. Slice the tomatoes into thin slices.
  11. 11. Let the mozzarella drain well in a colander.
  12. 12. Slice the mozzarella into thin slices as well.
  13. 13. Peel the onion.
  14. 14. Cut the peeled onion into thin strips.
  15. 15. Peel the garlic cloves.
  16. 16. Press the garlic through a garlic press.
  17. 17. Place the dry eggplant slices in a baking dish that you have previously greased with some oil.
  18. 18. Season the eggplants with some black pepper.
  19. 19. Drizzle the eggplants with olive oil.
  20. 20. Place the baking dish in the preheated oven for about 10 minutes to pre-bake the eggplants.
  21. 21. Remove the dish from the oven after the pre-baking time.
  22. 22. Spread the pressed garlic evenly over the eggplant slices.
  23. 23. Distribute the onion strips, tomato slices, and mozzarella slices over the eggplant.
  24. 24. Finally season the topped eggplant with a little salt and pepper.
  25. 25. Place the baking dish back in the oven for about 20 minutes to finish baking the dish.
  26. 26. Take the finished eggplant out of the oven.
  27. 27. Cut the baked eggplant into bite-sized pieces.
  28. 28. Arrange the eggplant pieces on plates.
  29. 29. Garnish the dish with fresh basil leaves.
  30. 30. Serve the eggplant with a fresh salad on the side as desired.

Nutrition per serving