This is a little stack of wonderful....and actually very filling. All fresh, organic produce from our co-op "Affordable Organics".
|Eggplant Caprese with Wild Rice|
1 Medium Eggplant
2-3 Ripe Large Tomatoes (These are best, but I used smaller ones and they worked fine)
Portobello Mushroom Caps - (1) per sandwich
Salt and Pepper
Fresh Basil Leaves
Fresh Mozzarella (unpasteurized is best!)
Preheat oven to 425*. Slice eggplant and tomatoes about 1/2" thick. Place eggplant slices and Portobello Mushroom caps in single layer on oiled baking sheet (depending on how many you are making you might need two baking sheets). Create a mixture of 4 Tbs EVOO, 2 Tbs Balsamic Vinegar, 1 tsp Salt & 1 tsp Pepper. Brush mixture over eggplant and mushrooms. Bake for about 10 min, turn over, brush other side with mixture and bake another 10 minutes. Both items should be soft, so adjust cooking as needed. Remove eggplant and mushrooms when soft and set aside. Place tomatoes on baking sheet and bake for 2-3 minutes until soft. Now we start to stack everything up! Start with the mushroom, then adding a slice of eggplant, mozzarella, tomato, eggplant, mozzarella cheese, eggplant. Stack how you like, adding in basil leaves. Return to oven for another 5 minutes or less to reheat and melt the cheese. Enjoy!