Description
Pesto Caprese Eggplant Rounds are a delicious and healthy appetizer or side dish featuring roasted eggplant topped with fresh mozzarella, cherry tomatoes, and basil pesto.
Ingredients
- 1 large eggplant, sliced into ½-inch rounds
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp Italian seasoning
- 1 cup fresh mozzarella, sliced
- 1 cup cherry tomatoes, halved
- ¼ cup basil pesto
- 2 tbsp grated Parmesan cheese
- Fresh basil leaves, for garnish
- 1 tbsp balsamic glaze, optional
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Arrange the eggplant rounds on the baking sheet. Brush both sides with olive oil and season with salt, black pepper, and Italian seasoning.
- Roast for 15–18 minutes, flipping halfway through, until tender and lightly golden.
- Remove from the oven and spread about 1 tsp pesto over each eggplant round.
- Top each round with a slice of fresh mozzarella and several cherry tomato halves.
- Sprinkle with Parmesan cheese.
- Return to the oven and bake for 5–7 minutes, until the mozzarella is melted and bubbly.
- Garnish with fresh basil and drizzle lightly with balsamic glaze, if desired.
- Serve warm as an appetizer, side dish, or light vegetarian meal.
Notes
- For a vegan version, substitute mozzarella with a plant-based cheese.
- Adjust the seasoning according to your taste preferences.
- These rounds can be made ahead and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 round
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg