Baked Eggplant Caprese Stacks

By BuffieBelinda

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
• 1/2 cup grated parmesan cheese
• 12 - 16 slices (1-2 each) eggplant, peeled and sliced into 1/2" 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
• 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
• 1/2 teaspoon oregano
• 1 teaspoon white sugar
• 6 leaves fresh basil leaves, torn

Details

Preparation time 30mins
Cooking time 60mins
Adapted from b-anything.blogspot.com

Preparation

Step 1

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.

Sacue 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.