Eggplant & Pepper Caprese
Updated: Mar 2
This recipe combines the amazing flavors of Dominex Italian Breaded Eggplant Cutlets, Mozzarella Cheese, Yellow, Red & Orange Peppers & Capers. You love how the flavors complement one another in this Italian dish.
1 Box of Dominex Eggplant Cutlets
1 Ball of Mozarella
2 Tbsp of Garlic-Flavored Olive Oil
1/3 Red Pepper
1/3 Yellow Pepper
1/3 Orange Pepper
2 Tbsp of Capers
Bake Eggplant Cutlets at 425° for 12 to 15 minutes. While eggplant is baking, rinse capers. Cut peppers into a small 1/2 inch pieces. Combine capers, peppers and garlic-flavored olive oil in a bowl. Add a dash of Sea Salt. Cut Mozzarella Cheese into slices. On an oven-safe plate alternate eggplant and Mozzarella slices. Place peppers and capers in the center. Garnish with parsley. Drizzle additional garlic olive oil over the eggplant and cheese. Serve.
If you prefer the Mozzarella cheese melted. Place plate back in the oven until cheese is melted slightly. Drizzle additional olive oil over the cutlets and cheese.