Eggplant Caprese Stacks with Balsamic Glaze
Trader Joe’s grocery store has become a favorite destination for me to do my grocery shopping. Not only are the prices hard to beat, but I love their selection of prepared frozen items from their signature line. I rarely make eggplant, so when I came across these breaded eggplant cutlets at Trader Joe’s I had to buy them. They crisp up super quick in the oven and take all the work out of having to batter and coat your own eggplant cutlets. I knew they would be amazing in a caprese recipe. Traditionally, caprese type salads are made with mozzarella, tomato and basil–so the crispiness of the eggplant kicks it up a notch and makes it more of a hearty, satisfying dish. These eggplant caprese stacks with balsamic glaze would make a terrific side dish to just about any entree or a delicious vegetarian entree option.
Ingredients
- For Glaze:
- 1/2 c balsamic vinegar
- 2 tbsp brown sugar
- For Eggplant Stacks:
- 8 eggplant cutlets (trader joes brand)
- 2 large tomatoes, sliced to 1/4 inch thick slices
- 1 large mozzarella ball, sliced into 1/4 inch thick slices
- 8 basil leaves
- Sea salt and black pepper
Instructions
- To Make Glaze:
- Combine ingredients over med/low heat in a small saucepan. Stir until sugar dissolves.
- Bring to a low boil. Reduce heat and simmer 20 minutes or until thickened.
- Pour into a container and refrigerate at least 2 hours.
- For Stacks:
- Cook eggplant cutlets in oven until crispy and lightly browned. Allow to cool slightly.
- Layer slices of eggplant, tomato, mozzarella and basil. Repeat and then create another stack. Season with salt and pepper.
- Drizzle with balsamic glaze before serving.
