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)