Oven-baked eggplant rounds topped with vine ripened tomatoes, fresh mozzarella and basil, bathed in warmed tomato sauce.
Ingredients:
· 2 eggs
· 2 tablespoons sour cream
· 2 cups Italian breadcrumbs
· ½ cup grated parmesan cheese
· 12 - 16 slices (1-2 each) eggplant, peeled and sliced into ½" thick rounds
· 8 slices (3-4 each) vine ripened tomatoes
· 8 slices (1 pound) fresh mozzarella
· Tomato Basil Marinara Sauce (see recipe below)
· 8 fresh basil leaves, plus more for garnish
Preparation:
Preheat oven to 400°F.
Salt sliced eggplant rounds and allow to sit for 15 minutes to remove bitterness and excess water. Rinse with water and pat dry with paper towels. Create a breading station by having 2 shallow dishes, one with the beaten whole eggs and sour cream, and the last with the Italian breadcrumbs and parmesan cheese. Bread each eggplant slice by first dipping in eggs and then into the seasoned breadcrumbs. Line a baking sheet with foil and spray with cooking spray. Place the breaded eggplant rounds on the prepared baking sheet and bake in a preheated 400°F oven until the rounds are golden brown, about 25-30 minutes. Turn half-way through.
Tomato Basil Marinara Sauce
Ingredients
3 tablespoons extra virgin olive oil
3 cloves garlic, sliced
1 (16 ounce) can crushed tomatoes
1/2 cup red wine
1/4 cup water
1 teaspoon salt
½ teaspoon oregano
1 teaspoon white sugar
6 leaves fresh basil leaves, torn
Directions
Heat oil in a large non-stick skillet over low heat and saute garlic for about 2 minutes; be careful not to burn. Just as the garlic begins to turn brown, remove pan from heat. Allow pan to cool, and add tomatoes, wine, water, salt and sugar. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove from heat and stir in basil.
Final Preparation:
Stack a slice of the cooked eggplant with a slice of tomato, fresh mozzarella and basil leaf and top with an eggplant slice. Wooden skewer may be used to hold the layers together. Reduce the oven temperature to 275°F. On the same baking sheet, place the assembled stacks in the oven and warm for 10 -15 minutes or until the cheese begins to melt and is bubbly. To serve, pour a ½ cup pool of warm sauce onto the bottom of a plate, place the heated eggplant caprese stack on top of the pool of sauce. Top each stack with more sauce a leaf of fresh basil and serve.
posted by Belinda
