Eggplant Caprese Layered Salad (Printer-Friendly Format)

Grilled eggplant slices layered with fresh mozzarella and juicy tomatoes, finished with basil and balsamic glaze.

# Ingredients You'll Need:

→ For The Eggplant

01 - 1 large eggplant or two medium eggplants (approximately 1 lb)
02 - 1/4 cup olive oil
03 - 1/4 cup balsamic vinegar
04 - 2 cloves garlic, finely minced or pressed
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon ground black pepper

→ For The Caprese

07 - 1 lb fresh tomatoes (e.g., heirloom or cherry), sliced 1/2 inch thick
08 - 8 oz fresh mozzarella, sliced 1/2 inch thick
09 - 1/4 cup fresh basil leaves
10 - 2 tablespoons extra virgin olive oil
11 - 2 tablespoons balsamic vinegar or balsamic glaze (optional)
12 - 1/2 teaspoon kosher salt or flaky sea salt
13 - 1/4 teaspoon ground black pepper

# Step-by-Step Instructions:

01 - Preheat your grill to medium-high heat, approximately 400°F.
02 - Slice the eggplant into 1/2-inch thick rounds and place as a single layer on a baking sheet.
03 - Whisk together olive oil, balsamic vinegar, garlic, kosher salt, and black pepper in a shallow baking dish (9x13) until combined.
04 - Place the eggplant slices in the marinade, ensuring full coating on both sides. Let them rest for 5-10 minutes, then remove to a platter and shake off excess marinade.
05 - Place the eggplant slices directly on the grill grate and cook for 4-5 minutes until lightly golden brown. Flip with a spatula and cook for an additional 2-3 minutes or until tender.
06 - Arrange grilled eggplant, sliced tomatoes, and mozzarella in an overlapping pattern on a large platter. Alternatively, stack layers starting with eggplant, followed by mozzarella, tomatoes, and basil leaves.
07 - Drizzle with olive oil and balsamic vinegar (or balsamic glaze, if using). Sprinkle with salt and black pepper. Garnish with fresh basil leaves and serve.

# Additional Information:

01 - Serve the dish at room temperature for the best flavor. Take it out of the refrigerator 30 minutes ahead of serving.
02 - Leftovers can be stored in an airtight container in the fridge for up to 3 days.
03 - Grilled eggplant brings a summer touch, but feel free to bake, air fry, or sauté it year-round.

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