Mediterranean Eggplant Provolone

Ellen Whiteman

Mediterranean Eggplant Provolone is a gluten-free and vegetarian dish that combines the flavors of the Mediterranean with the creaminess of provolone cheese. It is a savory and cheesy Italian-inspired recipe.

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🌾 Gluten Free
🥗 Vegetarian
Mediterranean
Cheesy
Savory
Vegetarian
Italian

0 mins

13 mins

Nutritional Value

null

Ingredients

Total: 9Serves: 4
2 cups finely chopped plum tomatoes
Notes:

about 4

2/3 cup chopped fresh parsley
3/2 tablespoons chopped fresh basil
Notes:

divided

2 tablespoons capers
Notes:

drained

1 tablespoon balsamic vinegar
1/8 teaspoon salt
8 slices eggplant slices
Notes:

cut diagonally into 1/2-inch slices (about 2 medium)

cooking spray
4 slices provolone cheese
Notes:

1.5-ounce slices

Instructions

Step 1 : Preheat oven

Preheat the oven to 450°.

Step 2 : Prepare tomato mixture

In a bowl, combine the finely chopped plum tomatoes, chopped fresh parsley, 1 tablespoon of chopped fresh basil, drained capers, balsamic vinegar, and salt. Set aside.

Step 3 : Bake eggplant slices

Place the eggplant slices on a baking sheet coated with cooking spray. Lightly coat the eggplant with cooking spray. Bake at 450° for 10 minutes, then turn and bake for an additional 2 minutes or until almost tender. Sprinkle with 1/2 tablespoon of chopped fresh basil.

Step 4 : Assemble and serve

Cut each slice of provolone cheese in half. Place one half on each eggplant slice. Bake for 1 minute or until the cheese melts. Remove from the baking dish with a wide spatula and place on individual plates. Spoon 3/4 cup of the tomato mixture over each serving.

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