Eat Right with Rouses
Baked Caprese Eggplant
1 eggplant, sliced into 8- ½ inch circles
1 8 ounce Mozzarella ball (or 8 ounces shredded mozzarella cheese)
1 jar Otamot Essential Sauce (will use 1 cup or 8 ounces)
16 basil leaves
Salt and pepper to taste
1 ripe avocado (optional)
1 medium pan
1 9×13 casserole dish
Preheat oven to 400F.
Place sliced eggplant onto a pan coated with olive oil. Over medium heat, cook both sides of the egg plant slices about 3 minutes on each side.
Place eggplant in a single layer in casserole dish. Sprinkle with a pinch of salt and pepper.
Place mozzarella on each slice of eggplant and top with a basil leaf.
Spoon 2 tablespoons of sauce on top of each eggplant/mozzarella stack.
Bake in center oven rack for 10 minutes.
Serve over pasta or zoodles, with a basil leaf on top, and a side of avocado slices.