Baked Eggplant Caprese

• 3-4 large eggplants
• Kosher salt
• Extra Virgin Olive Oil
• 5 tomatoes
• Fresh mozzarella
• 1 c shredded mozzarella
• 1/2 c Basil
• 2 c Rao’s Arrabiata Marinara Sauce

Season the sliced eggplant with salt and let sit for 30 minutes. Blot with a paper towel and dress with Extra Virgin Olive Oil. Grill the sliced eggplant on a grill pan or barbecue on each side until tender, about 3 minutes per side.

Preheat your oven to 375 degrees.

Take two grilled slices of eggplant and lay across each other perpendicular like a plus symbol. In the center, stack 1 slice of tomato, 1 slice of fresh mozzarella and one large leaf of basil, repeat.

Fold the edges of the eggplant around the stacked tomato, mozzarella and basil to create a parcel.

In a baking dish, pour 1 ½ cup of Rao’s sauce down. Seam side down, arrange the eggplant parcels. Top with an additional spoonful of Rao’s, followed by a handful of shredded cheese and a drizzle of olive oil.

Bake for 20-30 minutes until the cheese topping has completely melted. Serve over a pool of Rao’s. Garnish with an additional sprig of basil.

Recipe developed by Chef Anna Rossi @annarossiofficial