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Tomato and Mozzarella with Oven Roasted Eggplant
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Nutrition Facts
Serving Size 155 g
(Approx. 8 Servings)
Amount Per Serving
Calories 200 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 180 mg 8%
Total Carbohydrate 5 g 2%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 10 g
Vitamin A 8% • Iron 2%
Vitamin C 8% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Tomato and Mozzarella with Oven Roasted Eggplant
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Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 purple eggplant, ends removed & cut in 1/4 inch slices
1 Tbsp olive oil, divided in half
1/2 Tsp kosher salt
1/2 Tsp black pepper
3 large vine ripe tomatoes, cut in 1/4 inch slices
1 Lb fresh mozzarella balls, sliced
1 basil, chopped
1 Tbsp Central Market Aged Balsamic Vinegar of Modena, 4 Leaves
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Instructions

1
Preheat oven to 400ºF. Brush both sides of eggplant with half the olive oil. Arrange on a sheet pan and season with salt and pepper. Roast approximately 20 minutes. Remove from oven and allow to cool to room temperature.
2
On a large platter layer tomatoes, eggplant and mozzarella, alternating each.
3
Sprinkle with basil, Central Market Aged Balsamic Vinegar, and the remaining olive oil.

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