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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0 mins
13 mins
Nutritional Value
Ingredients
about 4
divided
drained
cut diagonally into 1/2-inch slices (about 2 medium)
1.5-ounce slices
Instructions
Preheat the oven to 450°.
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.
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.
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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