caprese eggplant parmesan

I was planning to make a caprese salad type of dish with eggplant, to use up the rest of our Mozzarella, when I realized that the cheese had gone bad. Womp womp. I thought I’d make eggplant gratin instead, so I picked up some Go Veggie Mozzarella shreds. But… I didn’t have an onion, and I did have a tomato. I looked up a couple more recipes (including eggplant parmesan) and just ended up combining them to make my own thing.

It turned out really yummy so I thought I would share!

Caprese Eggplant Parmesan 

  • 1 eggplant
  • 1 tomato, sliced
  • 3 slices gluten-free bread
  • 1/4 cup grated Parmesan
  • 1 TBSP soy butter
  • 1/2 cup fresh basil leaves
  • 4 TBSP good quality olive oil
  • 2 garlic cloves or 3 tsp garlic powder
  • 1 tsp salt
  • 1/2 – 1 cup shredded dairy-free Mozzarella

  • Wash eggplant and slice (1/4″ slices).
  • Lay eggplant slices on a cookie sheet or cutting board and salt (a shake or two of salt on each slice).
  • After 30 minutes, wipe off excess water.
  • Toast bread and mince.
  • Melt butter. Combine with bread crumbs and Parmesan.
  • Blend basil, olive oil, garlic, and salt.
  • Lay eggplant slices flat in a greased baking dish. Alternate with tomato slices.
  • Pour basil-oil mixture into a small bowl. Brush eggplant and tomato slices with the oil.
  •  Sprinkle Mozzarella on eggplant and tomato, lifting the overlapping slices if necessary.
  • Sprinkle breadcrumbs over all.
  • Bake at 400*F for 25 minutes, or until eggplant is soft.

(About 4 servings)

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