Roasted Eggplant Caprese

This highly flavorful Italian vegetarian dish can be served as the main meal as a side or seated onto of your favorite pasta. You can eat this warm or cold as a salad. We roasted this one but it can be made on the grill as well. It is so versatile and forgiving you will want to place this one your dinner table often.
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Prep Time 10 minutes
Cook Time 25 minutes
Assemble Time 5 minutes
Total Time 40 minutes
Course Dinner
Cuisine Italian
Servings 4
Calories 335 kcal


  • 2 Sheet Pans
  • Silicone Liners


  • 1 Eggplant
  • 5 Plum Tomatoes
  • 2 Clove Garlic
  • 1/4 Cup Olive Oil
  • 1 Tbsp Salt
  • 1 Tbsp Basil
  • 1 Tsp Balsamic Vinegar
  • 1/2 lb Mozzarella fresh


  • Preheat the oven to 425 F
  • Line the baking sheets with the silicone baking sheets
  • Wash and dry the eggplant and tomatoes
  • Remove the ends with the stem and belly button
  • Place a sheet of pepper towels in a baking tray over the silicone sheet
  • Add 1/3 of the salt to the towels
  • Slice the eggplant into 1/2 inch to 3/4 Inch slices
  • Place the eggplant on the paper towels
  • Sprinkle with 1/3 of the salt
  • Lay paper towel over the top of the salted eggplant
  • Slice tomatoes in half the long way
  • Make a v cuts into the ends with the stem
  • Make a small slice on the the other end so innards can be easily stopped out
  • Scoop innards out with the spoon and discard into a bowl
  • Add the last third of the salt to the tomato halves that you will be roasting
  • Place the tomatoes halves onto a baking sheet
  • Without peeling cut the very top off the garlic cloves
  • Place them in a little aluminum foil with a few drops of olive oil
  • Add the foil packet to the tomato pan
  • Remove all the paper towels from the eggplant
  • Add one half of your olive oil to the tops of the eggplant
  • Place the eggplant in the oven
  • Add the tomatoes and garlic to the oven
  • Slice the fresh mozzarella and set aside
  • The tomatoes should only take about 10 minutes you want them to be par cooked not mushy
  • Check the garlic if it is soft remove it if not leave it in until the eggplant is done. You can move it to the same baking sheet
  • Check the bottom of eggplant slices when you remove the tomatoes, they should be a light golden. If so, flip them over and add some more olive oil to each.
  • Squeeze the un opened tip of the roasted garlic into the tomato mixture
  • Using a fork and knife rough chop your tomatoes in the bowl with the roasted garlic
  • Add some of the basil into the tomato
  • Add the rest of your olive oil to the tomato mixture
  • You can add additional garlic salt or other spices if you prefer it spicy
  • Remove the eggplant from the oven do not let it get too dark
  • You will know the eggplant is fully cooked when you squeeze the sides and it has give to it. Undercooked eggplant is firm and overcooked is mushy, you want this to feel medium.
  • Top the slices with equal amounts of the tomato mixture
  • Add a slice of mozzarella cheese
  • Garnish with a tiny pinch of basil and a slight drizzle of balsamic
  • Can be eaten right away or saved in the refrigerator for a family meal prep meal for up to 3 days



We factored the nutritional information and portions as two eggplant slices with toppings as a single serving as if you are eating this dish as your meal. If you are using this as a side dish or adding to pasta we suggest a single slice per serving. 


Calories: 335kcalCarbohydrates: 12gProtein: 14gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 45mgSodium: 2107mgPotassium: 498mgFiber: 4gSugar: 7gVitamin A: 1082IUVitamin C: 14mgCalcium: 310mgIron: 1mg
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