foolproofliving

0 Preheat your grill to medium-high heat, approximately 400 degrees F.
1 Slice the eggplant into ½-inch thick rounds—place as a single layer on a baking sheet.
2 To make the marinade, whisk together olive oil, balsamic vinegar, garlic, kosher salt, and pepper in a shallow baking dish (9X13) until combined.
3 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.
4 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.
5 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.
6 Drizzle with olive oil and balsamic vinegar (or balsamic glaze, if using). Sprinkle with salt and pepper.
7 Garnish with fresh basil leaves and serve.