Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the eggplant: Arrange the eggplant slices on the baking sheet in a single layer. Sprinkle with salt and let sit for about 10 minutes to draw out any excess moisture. Pat the eggplant slices dry with a paper towel.
Season the eggplant: Brush both sides of the eggplant slices with olive oil. Sprinkle evenly with Italian herbs, sweet paprika, black pepper, and additional salt to taste.
Bake the eggplant: Place the seasoned eggplant slices in the preheated oven and roast for 20 minutes, flipping halfway through, until the eggplant is tender and slightly golden.
Add toppings: Remove the eggplant from the oven. Top each slice with halved cherry tomatoes, a piece of mozzarella, capers, and sliced olives. Sprinkle breadcrumbs over the top, along with a pinch of chili pepper flakes if using.
Bake again: Return the baking sheet to the oven and bake for another 8-10 minutes, or until the mozzarella is melted and bubbly.
Finish with Parmesan: Once out of the oven, sprinkle the roasted eggplant with a little grated Parmesan and garnish with fresh herbs if desired.
Serve: Serve warm as a side dish, appetizer, or light main course.
Serving Suggestions:
Serve with crusty bread to soak up the delicious juices.
Pair with a simple green salad for a light, balanced meal.
Use as a topping for toasted baguette slices to make eggplant bruschetta.
Serve alongside grilled chicken or fish for a heartier meal.
Enjoy with a side of pasta for an Italian-inspired dinner.
Cooking Tips:
Salt the eggplant: Salting the eggplant beforehand helps draw out any bitterness and moisture, resulting in a better texture when roasted.
Brush with oil sparingly: Eggplants can absorb a lot of oil, so brush them lightly to prevent the dish from becoming too oily.
Adjust spice level: Use more or less chili pepper flakes depending on your spice preference.
Use fresh mozzarella: Fresh mozzarella gives a creamy texture and melts beautifully, but you can use shredded mozzarella if preferred.
Broil for extra crispiness: For a slightly crispy top, broil the dish for the last 1-2 minutes of baking, but watch closely to avoid burning.
Nutritional Benefits:
Rich in fiber from eggplant, aiding digestion.
Antioxidants from eggplant and cherry tomatoes, helping to reduce inflammation.
Calcium from mozzarella and Parmesan, supporting bone health.
Healthy fats from olive oil and olives, good for heart health.
Low in carbohydrates, making it suitable for low-carb diets.
Dietary Information:
Vegetarian-friendly as it contains no meat products.
Gluten-free option: Use gluten-free breadcrumbs.
Low-carb friendly with a good balance of protein, fats, and vegetables.
Keto option: Reduce or omit the breadcrumbs for a keto-friendly version.
Nut-free making it suitable for those with nut allergies.
Nutritional Facts (per serving):
Calories: 180
Protein: 7g
Carbohydrates: 10g
Fat: 12g
Fiber: 4g
Sugar: 3g
Storage:
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat in the oven at 350°F (180°C) until warmed through, or use an air fryer for extra crispiness.
Freeze: It is not recommended to freeze this dish as the texture of the eggplant may become mushy.
Why You’ll Love This Recipe:
Flavorful and fresh: The combination of eggplant, tomatoes, mozzarella, and herbs is deliciously balanced.
Easy to make: Simple ingredients and easy steps make this dish perfect for weeknights.
Versatile dish: Serve as an appetizer, side, or light meal depending on your needs.
Healthy and satisfying: Packed with veggies, healthy fats, and just the right amount of cheese.
Perfect for entertaining: The vibrant colors and great flavors make this a beautiful dish to serve to guests.
Conclusion:
This Roasted Eggplant with Mozzarella, Cherry Tomatoes, and Capers is a delightful dish full of Mediterranean flavors that will make any meal feel special. It’s easy to prepare and offers a great balance of creamy, tangy, and savory notes that everyone will enjoy. Whether you’re serving it as a side dish, an appetizer, or a light main course, this recipe is sure to become a favorite!
Frequently Asked Questions:
Can I use a different type of cheese?
Yes, you can use other types of cheese like feta or goat cheese for a different flavor.
Do I have to salt the eggplant?
While not strictly necessary, salting helps draw out bitterness and moisture, resulting in a better texture when cooked.
Can I use different herbs?
Absolutely! You can substitute the Italian herbs with thyme, basil, or rosemary for different flavor profiles.
Is this dish good served cold?
It is best served warm, but you can enjoy it at room temperature as well.
Can I make this dish vegan?
Yes, you can omit the cheese or use dairy-free cheese alternatives to make it vegan-friendly.
ADVERTISEMENT
