Top with remaining eggplant slices and 1 Tbs. Halve tomatoes, add to food processor with chipotle chiles, and purée until smooth. Pulse bread slices in food processor to desired consistency. (This eliminates some of the bitterness and extracts some moisture from the eggplant). Pulse broiled onion and garlic in food processor. Slice eggplant into 12 rounds (-inch thick). Bake 10 minutes, flip, then bake 5 minutes more, or until tender.Ĥ. Place eggplant slices on baking sheets in single layer, and brush with remaining 3 Tbs. Flip, and broil 2 minutes more, or until charred.ģ. Broil 3 minutes, or until charred on top. Transfer garlic to bowl, and broil onion 2 minutes more. Spread onion slices and garlic cloves on broiler pan, and broil 90 seconds, or until garlic is slightly charred. Remove baking tray from oven and carefully place eggplant stacks on plates and serve.1.Place baking tray with eggplant caprese stacks in your preheated oven and bake 10-15 minutes at 160° / 320☏ until the goat cheese melts slightly and turn golden-brown on the edges.Sprinkle some chopped fresh herbs on top of your stack and then repeat until you've used up your ingredients. You can assemble the stacks any way you want, just make sure to start with an eggplant slice, that will help to better keep the stack form. Add on top a tomato slice, an eggplant slice and finish with a goat cheese slice.

Then put on another eggplant slice and top with a goat cheese slice. Place a fried eggplant slice on baking tray.

Assemble your eggplant caprese stacks.

Place baking paper in a small baking tray. Continue frying eggplant until all slices are used. Slice eggplant into 1/2-inch rounds and place on the prepared baking sheet. Then, place eggplant slices into the heated pan and fry on medium for about 5 minutes on both sides, until the eggplants soften and turn lightly brown. Pat-dry eggplant slices with paper towels to remove bitter water.

Place a pan on stove and heat to medium.

Cut goat cheese in round slices with the help of a cookie cutter.

Cut tomatoes in slices that in size resemble the eggplant slices.

Cut eggplants into thick slices, season with salt and let rest for about half an hour, for the eggplants to emit the bitter water. This is a simple and light vegetarian dinner, that can also be served as an appetizer or a side.

Our Eggplant Tomato Caprese Stacks are made with eggplants, tomatoes, and local goat cheese (produced by Kmetija Pustotnik), and is served in stacks that have been baked slightly for the cheese to melt. The Caprese salad is meant to be served as an antipasto (appetizer), but with a little imagination, we can easily adapt the salad to reflect our local climate and seasonal ingredients. Preheat a large skillet to medium heat and add 1 Tbsp. On the side note, we actually visited Capri while visiting Italy, and if you can, go check it out! It’s a lovely posh Italian island, well worth a day visit. Instructions Slice tomatoes and mozzarella about 1/4-inch thick. The real Italian Caprese salad is named for the island of Capri, where the salad originates and is designed to resemble the Italian flag: red tomato, white mozzarella, and green fresh basil. Hope you’re all having a wonderful Summer and enjoying your holidays! We are awaiting our own time off and in the meantime remembering the wonderful Italian holidays we had last year.Īnd this recipe is inspired by that holiday. Spread 1 generous teaspoon of the sauce over each eggplant slice. Eggplant Tomato Caprese Stacks is a lovely low-carb and gluten-free vegetarian dinner, perfect for summer night entertaining! Toss the mozzarella and Parmesan in a small bowl until well blended.

Eggplant stacks