Well these caprese stacks were a total epiphany as I was having people for Shavuot, was going to make Caprese salad but also had eggplant and a large amount of goat cheese. So these little stacks came to my mind - they were not only beautiful but absolutely delicious. One of my guests made it clear that he doesn't like eggplant, goat cheese (maybe tomatoes too - I don't remember) and he was still raving about them (even a week later). These are definitely on the list of things to make again (and again and again).
- Eggplant, sliced into 1/4" rounds
- Olive oil
- 1 tsp Garlic Plus
- 1 tsp Fine Herbs
- Black Pepper
- 1/3 cup Balsamic Vinegar
- Medium Sized Tomatoes (I like the largest Campari), sliced into 1/8-1/4" rounds
- Fresh Mozarella, sliced into 1/8-1/4" rounds
- Goat Cheese
- Fresh Basil Leaves
Preheat the oven to 400F.
Place eggplant (sometimes I salt it other times not) on greased cookie sheet and drizzle with olive oil, fine herbs, garlic plus and pepper. Grill for ~10 minutes and flip and grill for another 10 minutes. Allow to cool.
In the meantime, place your balsamic vinegar in a saucepan over medium heat until it becomes a glaze. Set aside.
Place 1 slice of eggplant on a plate. Coat with goat cheese, then with tomato slice and then with fresh mozarella. Drizzle with balsamic glaze. Garnish with basil leave.
Now, you may notice in the photo that there is some green stuff under the eggplant. If you have time, this is a yummy addition, however it is not necessary. The green stuff is pesto mixed with panko breadcrumbs (leftover from my stuffed mushrooms), which I just placed under the eggplant stack - yummy!