1. Recipes
  2. Entree
  3. Italian
  4. Eggplant Caprese

None

Mood: vegetarian - OMG so good
Prep Time: 15 min
Rest Time: 0 min
Cook Time: 30 min
Makes: 3.0 meals

    Food Stuffs
  • 1 eggplant
  • 2-1/2 cups all purpose flour
  • 2-1/2 cups seasoned breadcrumbs
  • 2 eggs
  • 5 Roma tomatoes
  • 1 cup spinach
  • 2 tlbs ev olive oil
  • 3 tlbs light olive oil
  • 1/4 cup vinegar
  • 1/2 lbs mozzarella
    Seasonings
  • 1/4 cups basil
    Equipment
  • mixing bowl
  • measuring cup
  • measuring spoon
  • 2 shallow bowls
    Steps for Completion
  1. Mix together spinach, 0.25in thick sliced tomatoes, sliced cheese, the 2 tlbs of ev olive oil, vinegar, and basil and let sit. Add more olive oil or vinegar to taste.
  2. Peel eggplant and slice about 0.5in. Drench in flour, then dip in scrambled eggs, and then drench in bread crumbs.
  3. Put half of the light olive oil on broiling pan, add eggplant, then add more olive oil on top. Bake eggplant at 375°F for 20 minutes. Flip and increase the temperature to 425°F for 20 minutes. Flip after 10 minutes or at your discretion.
  4. Let eggplant cool then put the tomato, spinach, cheese, and basil mix on top. Eat.