Caprese stuffed eggplant rounds will wow your taste buds!
Delicious caprese stuffed eggplant rounds topped with fresh mozzarella, tomatoes, and basil, perfect as an appetizer or light main dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggplants, sliced into thick rounds
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1½ cups cherry tomatoes, halved
- 1/4 cup marinara sauce
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- Fresh basil leaves, chopped
- 1 tbsp balsamic glaze (optional)
Instructions
- Preheat the oven to 400°F (200°C). Brush the eggplant rounds with olive oil and season with salt and pepper.
- Roast the eggplant slices for 15 minutes until slightly tender.
- Spread a thin layer of marinara sauce over each roasted eggplant round.
- Top with mozzarella cheese, cherry tomato halves, minced garlic, Italian seasoning, and a sprinkle of Parmesan cheese.
- Return the eggplant rounds to the oven and bake for 12–15 minutes, until the cheese is melted and golden.
- Broil for 2 minutes for a lightly browned, bubbly topping.
- Garnish generously with fresh basil and drizzle with balsamic glaze if desired.
- Serve warm as an appetizer, side dish, or light vegetarian main course.
Notes
- For a spicier kick, add red pepper flakes to the toppings.
- This dish can be made ahead and reheated in the oven.
- Feel free to substitute mozzarella with vegan cheese for a dairy-free option.
Nutrition
- Serving Size: 1 round
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg