This is a great appetizer or first course that depends on fresh small whole eggplant. The type straight from the garden works best.
Baked Eggplant Caprese
- 6-8 small whole eggplant sliced in half
- 1 large tomato sliced into 6-8 flat wedges
- 6-8 basil leaves
- 6-8 slices fresh mozzarella
- Extra virgin olive oil
Line a baking tray with tin foil. Place eggplant halves on sheet. Season with salt and pepper. Place one leaf basil, then a slice of tomato and drizzle with oil. Roast in an oven at 400 degrees for 7-10 minutes or until eggplant begins to turn golden brown. Top with cheese and roast until melted, about three minutes more. Serve hot.