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

Olive oil

1 ripe avocado (optional)

Cooking Equipment:

1 medium pan


1 9×13 casserole dish


Cutting board


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.

Nutrition Information

Nutrition Facts

Amount/serving % DV*
Calories 150
Total Fat 12g 18%
Saturated Fat 3.97g 20%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 270mg 11%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 12%
Protein 7g 14%

*Percent Daily Values (DV) are based on a 2,000 calorie diet.