Grilled Eggplant Caprese

  • Author: Lindsey Bell
  • Category: Appetizer


  • 1 medium eggplant, sliced into 1/4 slices
  • Olive oil (about 1/2 cup, plus more for drizzling)
  • Balsamic vinegar (about 1/2 cup, plus more for drizzling)
  • 4 to 5 medium tomatoes, sliced
  • 15 basil leaves, divided
  • 1 pound fresh mozzarella, sliced
  • Salt and pepper to taste
  • Fresh salad greens, optional


  1. Heat your grill to medium. Brush both sides of eggplant slices with olive oil and balsamic vinegar.
  2. Place eggplant slices on grill and cook until lightly browned, about 3 to 4 minutes. Turn over and grill another 3 minutes or so, until eggplant is softened and nice grill marks appear. Remove from grill and set aside.
  3. Layer salad greens on a serving platter. Arrange eggplant slices on greens. Top each piece of eggplant with a slice of mozzarella cheese, 1 basil leaf and a slice of tomato. Drizzle with olive oil and balsamic vinegar.
  4. Slice any remaining basil leaves into thin strips and sprinkle on top of eggplant stacks. Add salt and pepper to taste.

Keywords: appetizer, balsamic vinegar, basil, eggplant, mozzarella cheese, salad, side