The real Italian Caprese salad is named for the island of Capri, where the salad originates and is designed to resemble the Italian flag: red tomato, white mozzarella, and green fresh basil. Hope you’re all having a wonderful Summer and enjoying your holidays! We are awaiting our own time off and in the meantime remembering the wonderful Italian holidays we had last year.Īnd this recipe is inspired by that holiday. Add a little red pepper flakes.Eggplant Tomato Caprese Stacks is a lovely low-carb and gluten-free vegetarian dinner, perfect for summer night entertaining! Yum! She said to use a cup of polenta, and she added fresh corn on the top of the dish. She made the polenta, and I made something else. My friend and I got together for an afternoon of delightful cooking (after sitting on the beach, enjoying the sunshine-okay, that's what we do in Santa Cruz). Wonderful! I used a regular eggplant, skinned it and cut it a little thinner (about 3/8 inch). The stacks did not want to stay upright when the cheese was melting, so the presentation was not as pretty on some as on others, but it was very tasty. I used pre-prepared polenta which you just have to slice. I made this recipe for a dinner party, and it was a huge hit. My husband called it "rich man's pizza." I'll serve this again. All the ingredients where fresh from my local farmers market. Served with a baby romaine salad this was a sensational summer dinner. Then I really "stacked" the layers, using two layers of each, polenta, eggplant, tomato, and cheese. I made two minor modifications to the recipe: Instead of mozarella, I used a very mild, white colby grated fine. Something is strange with the directions though - if you cut the polenta in 25 pieces from a 9x9 pan, those will be some tiny squares. Otherwise, if you use fresh ingredients, this was a great recipe! This dish definitely needs twice the polenta - there's an error there. I double the recipe but make it in a 9x13 pan, and so make slightly larger squares they hold the ingredients better. It remains a hit with everyone who tries it. I have been making this dish since it appeared in Bon App in 1995. They added alot of flavor to the stacks, and the presentation was beautiful! I also cut the polenta with a small serrated edge biscuit cutter to make them look more special. This recipe was really good, but if the tomatoes are not really in-season flavorful, try roasting them with a drizzle of balsamic vinegar. They make good leftovers too-just throw them in a casserole dish with some pasta sauce and fresh mozzarella. It added a wonderful flavor.Īwesome! I used ready made polenta and it worked just as well. Wonderful! Wonderful! Do not overbake the stacks.my polenta ran all over.but the flavors were still amazing Baked it a little too long though and it melted. Top each stack with 1 basil leaf.ĭelicious! My husband and 3 little children loved the polenta and cheese. Step 4īake polenta stacks until heated through and cheese melts, about 15 minutes. Top each with tomato slice (save remaining polenta and cheese for another use). Cut cheese into 1/3-inch thick slices place atop squares. Sprinkle eggplant and tomatoes with oregano. Drizzle each slice with a few drops of vinegar. Arrange 12 tomato slices on large plate (discard end slices). Broil until brown, about 4 minutes per side. Brush with oil on both sides sprinkle with salt and pepper. Chill until cold, about 1 hour.(Can be made 1 day ahead. Add cheese and butter whisk until melted. Reduce heat to medium-low simmer until polenta is very thick, whisking constantly, about 6 minutes. Bring 2 cups water and salt to boil in heavy small saucepan.
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