Eggplant Cup Caprese Style in the oven or air fryer
Delicious, even more than that, this solution satisfies both the taste buds and diet. Easy to make with just a few ingredients. It will make a great impression when presented at our table.
You can serve this dish as a main or a hearty appetizer.

Recipes thought for you:

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 10 Minutes
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Oven, Air Fryer
Cuisine: Italian
Seasonality: All Seasons

370.65 Kcal

calories per serving

Info Close

Energy 370.65 (Kcal)
Carbohydrates 23.56 (g) of which sugars 9.66 (g)
Proteins 17.85 (g)
Fat 24.22 (g) of which saturated 10.23 (g)of which unsaturated 5.17 (g)
Fibers 7.46 (g)
Sodium 578.57 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

2 round eggplants (about 14 oz each)
9 oz mozzarella
10 oz tomatoes
1/2 cup breadcrumbs (Sicilian seasoned)
12 leaves basil
to taste dried oregano
to taste salt
3 tbsp extra virgin olive oil

Eggplant Cup Caprese Style

Tools

what we need to prepare the

Knife
Cutting board
2 Baking Sheets
parchment paper
Melon Baller

Preparation: Eggplant Cup Caprese Style

Starting by preparing the eggplant cups

Cut the eggplants in half, and make cross cuts without cutting through the base.
In these cuts, let the salt, oregano, and half of the oil penetrate, brushed with a brush.
Oven Cooking:
Place them on a baking sheet with parchment paper, and bake in a preheated oven at 355°F (fan) for 20 minutes.
Air Fryer Cooking:
Preheat then 390℉ for 15 minutes.
When cooked, gently scoop them with a melon baller or spoon, and collect the pulp in a bowl
As you can see, a bit of liquid remains in the eggplants, season with a pinch of salt and turn them upside down for 10 minutes, or as long as it takes to complete the rest of the operations.
Now slice the tomatoes and cut a bit into cubes.
Season them as if they were a salad, and set aside.
In the bowl with the eggplant pulp, add half of the diced mozzarella, the seasoned breadcrumbs, and the cubed tomatoes. Season with salt, basil, oil, and oregano. Mix…
and fill the eggplants.
Make the second-to-last layer with the tomato slices, and bake for about 20 minutes at 355°F (fan).
or in a preheated air fryer for 15 minutes at 355°F
Then remove the tray and add the rest of the mozzarella. Return to the oven with the heat off or in the air fryer for 10 minutes, to allow time for the mozzarella to melt.
Serve warm or at room temperature.
Here’s the Eggplant Cup Caprese Style in the oven