Eggplant Caprese Recipe
Serves 6
10 mins prep
8 mins cook
10 mins Resting Time
28 mins total
Grilled eggplant slices layered with mozzarella cheese and juicy tomatoes garnished with basil leaves. If you are a fan of the classic Italian Caprese, be sure to try this eggplant version.
0 servings
For The Eggplant
For The Caprese
Preheat your grill to medium-high heat, approximately 400 degrees F.
Slice the eggplant into ½-inch thick rounds—place as a single layer on a baking sheet.
To make the marinade, whisk together olive oil, balsamic vinegar, garlic, kosher salt, and pepper in a shallow baking dish (9X13) until combined.
Place the eggplant slices in the marinade, coating them fully on both sides. Let them rest for 5-10 minutes. When ready to grill, remove them onto a platter shaking the excess marinade.
Place the eggplant slices directly on the grill grate and cook for 4-5 minutes until lightly golden brown. Using a spatula, flip and cook for an additional 2-3 minutes or until tender.
To assemble the eggplant caprese, arrange grilled eggplant, sliced juicy tomatoes, and mozzarella in an overlapping pattern on a large serving platter. Alternatively, you can layer them in stacks starting with eggplant slices followed by mozzarella cheese, sliced tomatoes and fresh basil leaves.
Drizzle with olive oil and balsamic vinegar (or balsamic glaze, if using). Sprinkle with salt and pepper.
Garnish with fresh basil leaves and serve.
