This simple recipe is a big hit with our flock. I love a good caprese with fresh juicy tomatoes and smooth mozzarella. My husband is a big fan of eggplant, which lends itself perfectly to being grilled and makes this caprese a little more substantial than the original version. There several tasty ways to make eggplant. In my opinion, this is one of the best. Enjoy this grilled eggplant caprese as the main event at lunch or a starter course at dinner.
To make the Grilled Eggplant Caprese, you’ll need:
1 Large Eggplant
1 Ball of Fresh Mozzarella
Sprig of Fresh Basil
Start by heating your grill to medium-low. Cut the eggplant into thick slices.
Lightly drizzle with olive oil. You don’t need much and the eggplant will absorb it like a sponge.
Grill the eggplant slices for about 2-3 minutes on each side.
Slice your tomatoes and mozzarella.
Assemble your caprese starting with the eggplant, then adding a tomato layer and a mozzarella layer. Repeat until you run out of ingredients. Add a few fresh basil leaves and that’s it! You’re done. A delicious summer dish assembled in no time flat. Enjoy!