Keto Eggplant Caprese Stack Food

EGGPLANT TOMATO CAPRESE STACKS

Steps:

• Wash and dry vegetables and herbs. Cut eggplants into thick slices, season with salt and let rest for about half an hour, for the eggplants to emit the bitter water.
• Cut tomatoes in slices that in size resemble the eggplant slices. Cut goat cheese in round slices with the help of a cookie cutter.
• Place a pan on stove and heat to medium. Add a teaspoon of olive oil. Pat-dry eggplant slices with paper towels to remove bitter water. Then, place eggplant slices into the heated pan and fry on medium for about 5 minutes on both sides, until the eggplants soften and turn lightly brown. Remove from pan and set aside. Continue frying eggplant until all slices are used.
• Preheat oven to 160°C / 320°F. Place baking paper in a small baking tray.
• Assemble your eggplant caprese stacks. Place a fried eggplant slice on baking tray. Top with a tomato slice. Then put on another eggplant slice and top with a goat cheese slice. Add on top a tomato slice, an eggplant slice and finish with a goat cheese slice. You can assemble the stacks any way you want, just make sure to start with an eggplant slice, that will help to better keep the stack form. Sprinkle some chopped fresh herbs on top of your stack and then repeat until you've used up your ingredients.
• Place baking tray with eggplant caprese stacks in your preheated oven and bake 10-15 minutes at 160° / 320°F until the goat cheese melts slightly and turn golden-brown on the edges.
• Remove baking tray from oven and carefully place eggplant stacks on plates and serve.

EGGPLANT CAPRESE WITH TOMATO AND BASIL

Steps:

• Preheat oven to 425°F
• Slice the eggplant and tomatoes crosswise into 1/2 inch pieces.
• Place 8 eggplant slices in a single layer on a baking sheet coated with nonstick cooking spray.
• Set the tomatoes aside.
• In a small bowl combine the olive oil, vinegar, salt, and pepper.
• Brush the mixture over the eggplant and tomato slices, then set the remainder aside.
• Bake the eggplant slices for about 10 minutes.
• Turn them over, brush with more of the olive-oil mixture, then bake for another 10 minutes; set aside.
• Place the tomatoes on the same baking sheet and cook for 2 to 3 minutes, or until they're soft.
• Place a slice of cooked eggplant on a work surface. Top with a tomato slice, a basil leaf, a slice of mozzarella, a tomato slice, another slice of cheese, then a basil leaf. Finish the stack with a slice of eggplant.
• Repeat to make three more stacks.
• When ready to serve return the stacks to the oven for about 5 minutes to reheat and melt the cheese.
• Top each with a drizzle of the remaining olive-oil mixture and a fresh basil leaf.