Description
This Grilled Eggplant Caprese Stack layers tender grilled eggplant slices with fresh mozzarella, juicy tomatoes, and fragrant basil, all finished with a drizzle of balsamic glaze. A stunning vegetarian dish that celebrates Mediterranean flavors.
Ingredients
- Eggplant, sliced into rounds
- Olive oil
- Salt and pepper
- Fresh mozzarella, sliced
- Ripe tomatoes, sliced
- Fresh basil leaves
- Balsamic glaze or reduction
- Optional: garlic powder, chili flakes
Instructions
- Preheat grill or grill pan to medium-high.
- Brush eggplant slices with olive oil and season with salt and pepper. Grill for 3–4 minutes per side until tender and lightly charred.
- On a serving plate, layer eggplant, tomato, mozzarella, and basil. Repeat to stack layers.
- Drizzle with balsamic glaze and extra olive oil. Sprinkle with salt and pepper to taste.
- Serve warm or at room temperature.
Notes
- Add pesto between layers for added flavor.
- Use zucchini or portobello mushrooms in place of eggplant.
- Include a spoonful of ricotta or goat cheese.
- Top with toasted pine nuts or crushed walnuts for crunch.
- Storage: Refrigerate in a sealed container for up to 2 days.
- Reheat: Warm gently in the oven at 180°C (350°F) until heated through.
- Not ideal for freezing due to moisture content.
Nutrition
- Serving Size: 1 stack
- Calories: 250
- Sugar: 7g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg