Eggplant capresse appetizer


Eggplant capresse appetizer


  • 1 eggplant sliced 1/2 inch thick
  • Fresh mozzarella cheese sliced 1/2 inch thick
  • Sliced tomatoes
  • 5 crushed garlic cloves
  • fresh basil leaves
  • salt and fresh ground pepper
  • Olive oil (better if fresh and cold pressed)
  • balsamic vinegar ( good quality)
  • Oil for frying eggplants


  1. Sprinkle salt on both sides of the eggplant. Let it sit for 15 minutes.
  2. Heat a frying pan and add plenty of oil.
  3. Fry the eggplants on both sides.
  4. Let them cool.
  5. Spread a little of fresh crushed garlic on the eggplant.
  6. Add the sliced tomato on top of the eggplant.
  7. Then one whole leaf of fresh basil, and fresh mozzarella on top of the basil and tomato.
  8. Sprinkle with salt and fresh pepper.
  9. Drizzle Olive oil and balsamic vinegar on the cheese.
  10. Serve with fresh rustic bread or crostinnis.
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  1. Wow, very pretty. It is rather similar to this recipe here which I found in a Mediterranean cookbook

  2. Awesome – looks incredible!!

  3. Anonymous says:

    wow your photos are so professional and ur recipes are sure elegant! sweetie can u post pelemni?

  4. Thanks, Sure I will, maybe by the end of next week.

  5. Oh yeah, they look awesome!!!Thanks…

  6. Thank you Jennifer!!!

  7. Lovely looking dish! One of my favs :)

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