Roasted Eggplant Tomato Caprese Bake
Full recipe: [ Ссылка ]
Ingredients:
Caprese Bake
• 1 large Jersey Fresh eggplant, cut into 1/2 -inch rounds
• 3 large Jersey Fresh tomatoes, sliced into 1/2 -inch rounds
• Salt
• Extra virgin olive oil
• 20 Jersey Fresh basil leaves
• 16 oz fresh mozzarella cheese, sliced
Basil Vinaigrette
• 1 Jersey Fresh garlic clove, chopped
• 1 cup Jersey Fresh basil leaves, packed
• ½ lime, juiced
• Pinch crushed red pepper flakes
• Salt & pepper, to taste
Directions:
1. Preheat oven to 425
2. Spread eggplant rounds on a large baking dish and sprinkle generously with salt. Let sit for 30 minutes then pat dry. Brush with olive oil
3. Place tomato slices on a large baking sheet. Brush with oil and sprinkle with salt
4. Roast the eggplant and tomato at 425 degrees for 15-20 minutes
5. Remove from oven and let cool until able to handle
6. In a 6x9 baking dish, arrange the eggplant, tomato, cheese, and basil forming a row. Repeat the patter until you fill the dish tightly
7. Bake for 10 minutes until the cheese just melts
8. While the Caprese Bake is baking, make the basil vinaigrette by putting the garlic, basil leaves, oil, lime juice, red pepper flakes, salt and pepper in a small food processor and blend until smooth
9. Spoon vinaigrette over Caprese Bake reserving some of the dressing in a bowl for serving
