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Layered Grilled Eggplant Caprese

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Transform classic caprese into a summer delight with grilled eggplant slices layered with fresh mozzarella, juicy tomatoes, and fragrant basil leaves. This dish is easy to prepare and highly versatile. Marinate eggplant slices with olive oil, balsamic vinegar, garlic, salt, and pepper. Grill until tender, then layer with mozzarella, tomatoes, and fresh basil in an overlapping pattern. Finish with a drizzle of olive oil, optional balsamic glaze, and a sprinkle of seasoning for a savory and refreshing plate perfect for gatherings or weeknight meals. Best served at room temperature or slightly chilled.

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Updated on Fri, 28 Mar 2025 05:05:54 GMT
A plate of food with tomatoes and cheese. Pin it
A plate of food with tomatoes and cheese. | tastygusto.com

This hearty eggplant caprese transforms a classic Italian appetizer into a substantial summer dish that my family requests all season long. The smoky grilled eggplant adds depth and substance to traditional caprese, creating a perfect light meal or impressive side dish for guests.

I first made this recipe during a backyard gathering when I needed something substantial yet light for vegetarian friends. The combination of smoky eggplant with creamy mozzarella was such a hit that it's now my signature summer dish whenever I entertain.

Ingredients

  • Large eggplant: Choosing firm, glossy ones with no soft spots ensures the best texture and flavor
  • Olive oil: Use a good quality extra virgin for the marinade as it adds significant flavor
  • Balsamic vinegar: Provides sweet acidity that balances the richness of cheese and eggplant
  • Fresh garlic: Finely minced to infuse the marinade without overpowering chunks
  • Fresh tomatoes: Summer heirlooms or cherry varieties offer the best flavor and beautiful colors
  • Fresh mozzarella: Splurge on buffalo mozzarella if available for incredible creaminess
  • Fresh basil leaves: Look for bright green leaves with no brown spots for best flavor
  • Balsamic glaze: Optional but creates a beautiful finishing touch and concentrated flavor
  • Kosher salt: Enhances all the flavors and helps draw moisture from the eggplant
  • Black pepper: Freshly ground provides the best aromatic quality

Step-by-Step Instructions

Preheat The Grill:
Heat your grill to medium-high around 400°F. This temperature creates perfect grill marks while cooking the eggplant through without burning. Allow at least 10 minutes for the grill to fully preheat for even cooking.
Prepare The Eggplant:
Slice eggplant into half-inch thick rounds. This thickness is crucial as thinner slices can become too floppy after grilling while thicker ones might not cook through properly. Place them in a single layer on a baking sheet to ensure even marinating.
Make The Marinade:
Whisk olive oil, balsamic vinegar, minced garlic, salt and pepper in a shallow baking dish. The marinade should be thoroughly combined to ensure every component coats the eggplant evenly. The acid from the balsamic helps tenderize the eggplant while adding flavor.
Marinate The Eggplant:
Place eggplant slices in the marinade, ensuring each slice is fully coated on both sides. Allow them to rest for 5-10 minutes. This brief marination time is sufficient for the flavors to penetrate while preventing the eggplant from becoming soggy.
Grill To Perfection:
Place marinated eggplant directly on the grill grates, being careful to shake off excess marinade first to prevent flare-ups. Grill for 4-5 minutes until golden brown with visible grill marks, then flip carefully with a spatula and cook another 2-3 minutes until tender throughout.
Assemble The Caprese:
Arrange the grilled eggplant, tomato slices, and mozzarella in an overlapping pattern on a serving platter. Alternatively, create individual stacks starting with eggplant as the base. Either presentation works beautifully and showcases the colorful ingredients.
Add The Finishing Touches:
Drizzle the assembled dish with extra virgin olive oil and balsamic vinegar or glaze. Sprinkle with salt and fresh ground pepper to enhance all flavors. Scatter fresh basil leaves throughout for color, aroma and that distinctive caprese flavor.
A plate of food with tomatoes and cheese. Pin it
A plate of food with tomatoes and cheese. | tastygusto.com

The balsamic marinade is truly the secret weapon in this recipe. I discovered its transformative power years ago when trying to make eggplant more appealing to my children. The sweet-tangy notes completely changed their perception of eggplant, and now they specifically request this "pizza without the crust" as they call it.

Serving Suggestions

This eggplant caprese shines as part of an antipasto spread alongside olives, cured meats, and crusty bread. For a more substantial meal, serve it with grilled chicken or a simple pasta tossed with olive oil and herbs. The dish also makes a beautiful centerpiece for a vegetarian lunch paired with a light quinoa salad or crusty bread for soaking up the delicious juices.

Make-Ahead Tips

While this dish is best served fresh, you can prepare the components ahead of time for quick assembly. Grill the eggplant up to a day in advance and store covered in the refrigerator. The marinated flavor actually intensifies overnight. Simply bring to room temperature before assembling with fresh tomatoes, mozzarella and basil. For the freshest presentation, add the final drizzle of olive oil, balsamic, and fresh basil just before serving.

Seasonal Variations

During peak summer when tomatoes and basil are abundant, stick with the classic preparation. In early fall, try adding roasted red peppers or sun-dried tomatoes for deeper flavor. Winter variations work beautifully with roasted cherry tomatoes which concentrate their sweetness. Spring versions can incorporate tender young arugula for a peppery bite that complements the creamy mozzarella perfectly.

Ingredient Substitutions

No grill available? Roast eggplant slices in a 425°F oven for about 20 minutes, flipping halfway through. If fresh mozzarella is unavailable, use a good quality regular mozzarella cut into slices. Vegans can substitute cashew cheese or avocado slices for the mozzarella. For a different flavor profile, try substituting aged balsamic with white balsamic or even a citrus vinaigrette.

A plate of grilled vegetables with basil leaves. Pin it
A plate of grilled vegetables with basil leaves. | tastygusto.com

Frequently Asked Questions

→ Can I substitute the eggplant with another vegetable?

Yes, zucchini or portobello mushrooms can be great substitutes for eggplant. Ensure to adapt the grilling time accordingly as they cook faster.

→ How do I prevent the eggplant from becoming too soft?

To avoid overly soft eggplant, do not over-marinate or overcook. Grill the slices for 4-5 minutes per side just until they are tender.

→ Can I use store-bought balsamic glaze?

Absolutely! Store-bought balsamic glaze works well and adds a rich, sweet tang to this dish. You can also make your own by reducing balsamic vinegar with a touch of honey.

→ How far in advance can I prepare this dish?

You can prepare the eggplant and assemble the layers up to 3 hours in advance. For best results, serve it at room temperature, pulling it out of the fridge 30 minutes before serving.

→ What type of tomatoes work best for this dish?

Heirloom or cherry tomatoes are excellent options due to their sweetness and vibrant flavor, but any fresh tomatoes will work well.

→ Can it be made without a grill?

Yes, the eggplant can also be cooked in a skillet, oven, or air fryer. Ensure to adjust cooking times for optimal tenderness.

Grilled Eggplant Caprese Dish

Grilled eggplant with mozzarella, tomatoes, and basil for a twist on a classic Italian-inspired dish.

Prep Time
10 Minutes
Cook Time
8 Minutes
Total Time
18 Minutes

Category: Side Dishes

Difficulty: Easy

Cuisine: Italian

Yield: 6 Servings (7-8 cups of eggplant caprese)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ For The Eggplant

01 1 large eggplant or two medium eggplants (approximately 1 lb)
02 ¼ cup olive oil
03 ¼ cup balsamic vinegar
04 2 cloves garlic, finely minced or pressed
05 1 teaspoon kosher salt
06 ½ teaspoon ground black pepper

→ For The Caprese

07 1 lb fresh tomatoes, sliced ½ inch thick
08 8 oz fresh mozzarella, sliced ½ inch thick
09 ¼ cup fresh basil leaves
10 2 tablespoons extra virgin olive oil
11 2 tablespoons balsamic vinegar or balsamic glaze (optional)
12 ½ teaspoon kosher salt or flaky sea salt
13 ¼ teaspoon ground black pepper

Instructions

Step 01

Preheat your grill to medium-high heat, approximately 400 degrees F.

Step 02

Slice the eggplant into ½-inch thick rounds and place as a single layer on a baking sheet.

Step 03

Whisk together olive oil, balsamic vinegar, garlic, kosher salt, and pepper in a shallow baking dish until combined.

Step 04

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.

Step 05

Place the eggplant slices directly on the grill grate and cook for 4-5 minutes until lightly golden brown. Flip and cook for an additional 2-3 minutes or until tender.

Step 06

Arrange grilled eggplant, sliced tomatoes, and mozzarella in an overlapping pattern on a large serving platter or layer them in stacks starting with eggplant slices followed by mozzarella, tomatoes, and basil leaves.

Step 07

Drizzle with olive oil and balsamic vinegar (or glaze). Sprinkle with salt and pepper, garnish with fresh basil leaves, and serve.

Notes

  1. Serve at room temperature for the best flavor. Remove from the fridge 30 minutes before serving.
  2. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  3. Grill eggplant during summer, or try air-frying, sautéing, or baking for similar results.

Tools You'll Need

  • Grill or stovetop griddle
  • Baking sheet
  • 9x13 shallow baking dish
  • Spatula
  • Serving platter

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (mozzarella cheese).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 279
  • Total Fat: 22 g
  • Total Carbohydrate: 11 g
  • Protein: 10 g