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Yields:
4 servings
Meal Types:
Appetizers
Side Dishes
Lunch
Rating:
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Eggplant Caprese Bake

Similar to an eggplant pizza but with no sauce, and similar to a caprese but with eggplant, it's the best of both worlds.

Ingredients

Directions

  1. Slice eggplant to about 1/4" thickness. Sprinkle both sides with salt and let sit and drain in a colander or lay out on paper towels (to pull the moisture to the top which you can then dab off, otherwise you will end up with a soggy dish).
  2. Spray bottom of a baking dish with non-stick spray and place the eggplant in the dish, sides touching.
  3. Place a slice of the tomato on top of each slice of eggplant.
  4. Shred the basil and spread evenly across the tops.
  5. Drizzle olive oil evenly over all the slices and then sprinkle the mozzarella (more or less to taste) across the slices.
  6. bake at 350 °F (150 °C) until edges or cheese are slightly brown, about 20 minutes.
  7. Note: a great way to get in some of those much needed and often neglected vegetables. The light and zesty flavor is summery and refreshing in the winter.
126 members have added this recipe to their cookbook.
 

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for Atkins (induction phase):

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Reviews 
This is great with really fresh, quality mozzarella. This is another one that's pretty filling and adds in some easy and tasty vegetables.
26 Feb 09 by member: cokezero1982
I really liked this. I kept wanting a little marinara sauce of some kind, though... I might try that next time. Thanks for the great idea!
18 Oct 09 by member: dylanbiles
This was fantastic. Can you believe that I forgot the olive oil? It didn't even matter because the flavor combinations made up for anything the oil would have added.
02 Nov 09 by member: C_from_DC
I make this, or a variation of this, ALL summer...I call them "Eggplant Napoleons." :) I seperately roast the eggplant and tomato on a sheet pan; both with S&P, EVOO, spalsh of balsamic, dried oregano and tarragon, and red pepper flakes. About 10 min @ 350-375°. I then layer eggplant, fresh mozz slices (which I marinate in a little EVOO/balsamic/S&P/garlic powder/oregano), basil leaf, roasted tomato, mozz slice, Basil leaf, and a drizzle of the mozz marinade; back in oven to get the mozz all golden and melty...about 3-5 min under the broiler. Feel free to grate some fresh Parm before broiling! Soooo good!
05 May 10 by member: Michlips
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Nutrition summary:

There are 141 calories in 1 serving of Eggplant Caprese Bake.
Calorie break-down: 43% fat, 27% carbs, 30% protein.

Nutrition Facts
Serving Size 1 serving
 
Amount Per Serving
Calories from Fat 64
Calories 141
 
% Daily Values*
Total Fat 7.08g 11%
  Saturated Fat 0.993g 5%
  Polyunsaturated Fat 0.859g  
  Monounsaturated Fat 4.963g  
Cholesterol 5mg 2%
Sodium 215mg 9%
Potassium 422mg  
Total Carbohydrate 10.04g 3%
  Dietary Fiber 5.6g 22%
  Sugars 4.45g  
Protein 10.66g  
 
Vitamin A 9% Vitamin C 12%
Calcium 29% Iron 3%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
7%
of RDI*
(141 calories)
7% of RDI
Calorie Breakdown:
 
Carbohydrate (27%)
 
Fat (43%)
 
Protein (30%)
Carbohydrates, 10.04g (27%) Fat, 7.08g (43%) Protein, 10.66g (30%)
* Based on a RDI of 2000 calories


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25 other members have added this recipe to their cookbook for Atkins, Induction Phase.