Baked Caprese Eggplant
This dish is a very fun variation of the classic Italian caprese. It is full of nutrients, containing calcium from the cheese, antioxidants from the tomatoes, carbohydrates from the eggplant, and countless other vitamins and minerals from the assortment of vegetables in this recipe.
Serve this with a side salad to ensure maximum nutrition and satiation.
Rinse eggplant, trim, and cut lengthwise into 1/2 inch wide strips. Sprinkle with salt and leave for about 30 minutes. Then pat dry.
Preheat the oven to 400°F. Rinse tomatoes, remove stalks, and cut into thin slices. Drain the mozzarella and also cut into thin slices. Peel the onion and cut into thin strips. Peel garlic and squeeze through a garlic press.
Place eggplant in an oiled baking dish and season with pepper. Drizzle with olive oil and pre-bake in the preheated oven for about 10 minutes. Then sprinkle with garlic, cover with onion, tomato and mozzarella and season with salt and pepper. Bake in the oven for about 20 minutes.
To serve cut eggplant into pieces, place on plates and garnish with basil. If desired, serve with a fresh salad.