Eggplant Neapolitan

  • Yield: 6 servings


2medium eggplants, peeled and sliced 1/2-inch thick from top to bottom into steaks
Tuscan Marinade
1 (16-ounce) jar roasted red peppers, drained well and cut into 2-inch-wide strips
1 (1-pound) ball fresh mozzarella, sliced in 1/4-inch thick slices
1cup fresh basil leaves
1/4cup drained capers


  1. Place the eggplant in a nonreactive container and add the marinade. Toss and turn to coat. Set aside 10 minutes to marinate.
  2. Preheat a gas or charcoal grill. Remove eggplant from marinade and grill the eggplant slices for 3 to 4 minutes perside, approximately 4 inches from the gas burners or coal until golden brown and tender. Reserve the marinade. Place grilled eggplant steaks on a large serving platter.
  3. Lay a few pepper strips over each of the eggplant slices. Top each eggplant slice with a slice of mozzarella cheese, a few basil leaves and some capers. Drizzle with any remaining marinade and serve at room temperature.

Nutritional Info *per serving

  • Calories 410
  • Fat 24g
  • Saturated Fat 11g
  • Cholesterol 60mg
  • Sodium 810mg
  • Carbohydrate 24g
  • Fiber 6g
  • Sugars 5g
  • Protein 21g