Eggplants take on the flavors of whatever other foods it is paired with. Eggplant is essentially a blank slate, waiting for you to work some magic on it. Go on, work some caprese magic on it!
[cooked-sharing]
Lay the eggplant on a tea towel and sprinkle both sides with salt. Let sit one hour to release moisture. Pat dry with another tea towel. Preheat the oven to 375F.
Brush a large rimmed baking sheet with 1 tablespoon of the oil. Lay the eggplant slices on the pan and brush the top side with the remaining oil. Sprinkle with the garlic powder, salt, and pepper.
Bake 20 minutes. Remove from oven and top each slice of eggplant with 2 slices of mozzarella and 2 slices of tomato. Bake another 15 to 20 minutes, until the cheese is melted. Remove and sprinkle with chopped basil. Serve immediately.
Source
1 servings
5 servings
- Amount per serving
- Calories195
- % Daily Value *
- Total Fat 1506g1931%
- Cholesterol 35mg12%
- Total Carbohydrate 880g320%
- Dietary Fiber 369g1318%
- Protein 1146g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Lay the eggplant on a tea towel and sprinkle both sides with salt. Let sit one hour to release moisture. Pat dry with another tea towel. Preheat the oven to 375F.
Brush a large rimmed baking sheet with 1 tablespoon of the oil. Lay the eggplant slices on the pan and brush the top side with the remaining oil. Sprinkle with the garlic powder, salt, and pepper.
Bake 20 minutes. Remove from oven and top each slice of eggplant with 2 slices of mozzarella and 2 slices of tomato. Bake another 15 to 20 minutes, until the cheese is melted. Remove and sprinkle with chopped basil. Serve immediately.
Notes
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