Eggplant Tomato Caprese Stacks with Young Cheese

The real Italian caprese salad is named for the island of Capri, where the salad originates, and is designed to resemble the italian flag: red tomato, white mozzarella and green fresh basil. The caprese salad is meant to be served as an antipasto (appetizer), but with a little imagination we can easily adapt the salad to reflect our local climate and seasonal ingredients. Our caprese is made with eggplants, tomatoes and local young cheese, and is served in stacks that have been baked slightly for the cheese to melt. This is a simple and light vegetarian dinner.

Stacks can also be served as an appetizer or a side.



  • 2 long eggplants
  • 4-5 medium tomatoes
  • 12-14 slices young cheese
  • olive oil
  • salt, pepper
  • fresh herbs: basil, thyme, rosemary

Zloženka, caprese, paradižnik, mladi sir

Make it:

  1. Wash and dry vegetables and herbs.
  2. Cut eggplants into thick slices, season with salt and let rest for about half an hour, for the eggplants to emit the bitter water.
  3. Cut tomatoes in slices that in size resemble the eggplant slices. Cut young cheese in round slices with the help of a cookie cutter.
  4. Place a pan on stove and heat to medium. Add a teaspoon of olive oil.
  5. Pat-dry eggplant slices with paper towels to remove bitter water. Then, place eggplant slices into the heated pan and fry on medium for about 5 minutes on both sides, until the eggplants soften and turn lightly brown. Remove from pan and set aside. Continue frying eggplant until all slices are used.
  6. Preheat oven to 160°C / 320°F. Place baking paper in a small baking tray.
  7. Assemble your eggplant caprese stacks. Place a fried eggplant slice on baking tray. Top with a tomato slice. Then put on another eggplant slice and top with a cheese slice. Add on top a tomato slice, an eggplant slice and finish with a cheese slice. You can assemble the stacks any way you want, just make sure to start with an eggplant slice, that will help to better keep the stack form. Sprinkle some chopped fresh herbs on top of your stack and then repeat until you’ve used up your ingredients.
  8. Place baking tray with eggplant caprese stacks in your preheated oven and bake 10-15 minutes at 160° / 320°F until the goat cheese melts slightly and turn golden-brown on the edges.
  9. Remove baking tray from oven and carefully place eggplant stacks on plates and serve.

Pro Tip

For the stacks to keep their form, stick a thyme or rosemary twig straight into the stack. The herbs will also add a flavorful aroma!


The recipe is created by Kristina and Mitja – VibrantPlate