Eggplant Caprese

September 9, 2020

Presented by:


  • 1 jar of Vero Gusto Tomato & Basil sauce
  • 2 tbsp extra virgin olive oil
  • 1 medium eggplant, ½ inch rounds
  • 1 ball of fresh mozzarella, Ovalini
  • 8 basil leaves
  • 2 tbsp balsamic glaze
  • Salt to taste
  • Black pepper to taste


  1. Chill a jar of Vero Gusto Sauce in the fridge and heat 2 tablespoons olive oil in a skillet over medium heat.
  2. Rinse and dry one medium eggplant and slice into rounds, about ½” thick. Season eggplant rounds with salt and pepper, and lay evenly in a nonstick skillet.
  3. In skillet sauté the eggplant until browned, about 3 minutes on each side. While the eggplant cooks, cut an ovolini (medium ball) of fresh mozzarella into ½” thick rounds.
  4. Arrange the eggplant, basil leaves, and mozzarella on a plate, alternating one of each.
  5. Drizzle generously with chilled Vero Gusto, a drizzle of olive oil, and balsamic glaze. Serve immediately.


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