Grilled Eggplant Capri

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 3
• 1 whole eggplant, peeled
• 1 tablespoon sea salt
• 1 tablespoon cracked black pepper
• 1/4 cup extra virgin olive oil
• 4 ounces fresh mozzarella cheese, sliced
• 6 ounces wilted spinach (see recipe)
• 1 cup marinara sauce (see recipe)
• 1/4 cup parmigiano-reggiano cheese, shaved
• additional extra virgin olive oil
• 1 (16 ounce) can whole canned tomatoes
• 2 tablespoons sea salt
• 1 tablespoon black pepper
• 2 tablespoons sugar
• 10 fresh basil leaves, shredded
• 1/2 cup garlic-infused olive oil
• 1/2 lb fresh spinach
• 2 ounces extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon chili flakes (or red pepper flakes)
• 2 teaspoons sliced fresh garlic

Recipe

• 1 for marinara:.
• 2 put tomatoes in pot, mash with a whisk.
• 3 after the tomatoes come to a boil, add all of the seasonings and oil, let simmer for 10 minutes.
• 4 for wilted spinach:.
• 5 heat extra virgin olive oil and garlic in sauté pan until garlic is golden brown.
• 6 add spinach and the rest of seasonings until spinach wilts down by half.
• 7 slice eggplant into 1/4-inch slices.
• 8 season with sea salt, cracked black pepper, and olive oil.
• 9 place on preheated char broiler until very tender. (or place under oven broiler).
• 10 make three layers. place grilled eggplant slices in baking pan.
• 11 add 2 oz wilted spinach and 2 slices mozzarella. repeat for a second layer.
• 12 cap off with a piece of grilled eggplant.
• 13 place in a 500°f oven and cook for 10 minutes.
• 14 ladle heated marinara on plate. place eggplant on top. finish with a pour of olive oil and shaved parmigiana.