Eggplant Caprese Recipe
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.
Servings: 6 servings
Ingredients
For The Eggplant
- 1 large eggplant or two medium eggplant (approximately 1 lb)
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 cloves garlic finely minced or pressed
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
For The Caprese
- 1 lb. fresh tomatoes any tomatoes would work (we prefer heirloom or cherry tomatoes) sliced 1/2 inch thick
- 8 oz. fresh mozzarella sliced ½ inch thick
- ¼ cup fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar or balsamic glaze optional
- ½ teaspoon kosher salt or flaky sea salt
- ¼ teaspoon ground black pepper
Instructions
- 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.
Notes
- Yields: This recipe makes 7-8 (loose) cups of eggplant caprese, which is ideal for serving 6 people as a side dish. The nutritional values below are per serving.
- Cooking Eggplant: We made this recipe using grilled eggplant since it's perfect for the summer months. However, you can enjoy this eggplant dish all year round. You don’t have to stick to grilling; try air-frying, sautéing in a skillet, or baking in the oven your eggplant for equally delicious results.
- Crispy Eggplant: Another alternative to grilling eggplant could be my Baked Crispy Eggplant or Breaded Eggplant in Air Fryer. Coating sliced eggplant with a mixture of panko breadcrumbs, parmesan cheese, garlic powder, and other seasonings adds yet another layer of flavor to the eggplant caprese.
- Salting eggplant: It is not necessary to salt eggplant if you buy it from a supermarket during the summer months when it is in season. Thanks to the advancements in eggplant farming, farmers have bred out much of that signature bitterness, especially in the globe eggplants you find in US supermarkets. However, if you prefer to salt it, you can do so by following our guide on salting eggplant.
- Serve at room temperature: While you can make this salad a few hours in advance, I find that it is best when served at room temperature. For the best results, simply take it out of the fridge 30 minutes before serving.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 279kcal | Carbohydrates: 11g | Protein: 10g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 30mg | Sodium: 827mg | Potassium: 405mg | Fiber: 3g | Sugar: 7g | Vitamin A: 957IU | Vitamin C: 13mg | Calcium: 213mg | Iron: 1mg
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