Eggplant Caprese with Tomato & Basil Vero Gusto® Sauce
3 portionsWhat you will need
1 Jar of Vero Gusto Tomato® and Basil Sauce
2 Tbsp Extra Virgin Olive Oil
1 Eggplant
8 oz ball of Fresh Mozzarella
8 Fresh Basil Leaves
2 Tbsp Balsamic Vinegar
Salt to taste
Black Pepper to taste
(Nutritional facts 114 calories, 6.57 g fat, 10.81 g carbohydrates, 3.74 g protein, undefined mg cholesterol, 704 mg sodium)How to cook
1
2
Gather and portion all ingredients. Chill the jar of Vero Gusto Tomato and Basil Sauce® in the fridge.
3
Cut the top of the eggplant off and slice into 1/2 inch rounds.
4
Season both sides of the eggplant with salt and pepper.
5
Flip and season the other side.
6
Slice the fresh mozzarella ball into about 1/4 inch rounds.
7
Pluck the basil leaves from the stem by pinching between your thumb and pointer finger.
8
Pour half of the oil onto a non-stick skillet and let brown for about 3-4 minutes.
9
Flip to the other side, adding a little bit more oil if needed and brown for another 3-4 minutes. Remove and set aside to cool.
10
Brown the other eggplant pieces.
11
Arrange the eggplant, basil leaves, and mozzarella on a plate, alternating one of each.
12
Drizzle generously with Vero Gusto Tomato and Basil Sauce®.
13
Drizzle the caprese with balsamic glaze.
14
Comments