Description
Smoky grilled eggplant layered with juicy tomatoes, creamy fresh mozzarella, and fragrant basil, all drizzled with sweet balsamic glaze. This easy, vibrant dish is perfect for summer dining.
Ingredients
Scale
- 2 medium eggplants, sliced into 1/2-inch rounds
- 3 large ripe tomatoes, sliced
- 8 ounces fresh mozzarella, sliced
- 1 cup fresh basil leaves
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 tablespoons balsamic glaze
Instructions
- Heat your grill or grill pan to medium-high.
- Lightly salt the eggplant slices and let them sit for 10 minutes. Pat dry.
- Brush eggplant slices with olive oil on both sides.
- Grill eggplant for 4–5 minutes per side until tender and charred. Let cool slightly.
- On a platter, layer grilled eggplant, mozzarella slices, tomato slices, and basil leaves.
- Repeat the layers until all ingredients are used.
- Drizzle with balsamic glaze and a little more olive oil. Season with salt and pepper.
- Serve immediately while the eggplant is still warm.
Notes
- Use heirloom tomatoes for extra color and flavor.
- Let the eggplant cool a bit before layering to prevent sogginess.
- Try vegan mozzarella for a dairy-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 25mg
Keywords: grilled eggplant caprese, summer salad, vegetarian caprese, grilled vegetables, Italian salad