Tender grilled eggplant, creamy mozzarella, vibrant tomatoes, and aromatic basil shine in this eggplant Caprese. It’s the perfect appetizer or side for Italian dinner night!
I’ve always loved eggplant, and after one of our trips to Italy, I got the idea to add a Caprese-style twist to it. The grilled eggplant came together so naturally with the fresh mozzarella, tomatoes, and a little olive oil and balsamic vinegar — and now I make it all the time when we have people over. It’s easy, looks pretty, and reminds me of those Italian summer meals we loved!
Craving more Caprese? Make Caprese salad skewers or a Caprese pasta salad next.
Eggplant Caprese Video
How To Make Eggplant Caprese
This grilled eggplant Caprese comes together in under 30 minutes with a few simple ingredients, making it the perfect appetizer/side for all you busy moms out there!
- Grill the eggplant: Preheat the grill on high. Cut the eggplants into 1/2 inch-thick slices, brush both sides with oil, and sprinkle with garlic parsley salt. Grill the eggplant slices until they are golden brown on both sides, then remove and let them cool to room temperature.
- Slice the mozzarella and tomatoes: Cut the mozzarella and tomatoes into 1/2 inch-thick rounds.
- Assemble the dish: Layer the grilled eggplant, mozzarella, and tomato slices in an overlapping pattern on a serving platter. Drizzle with the balsamic vinegar and remaining oil, then finish with the basil leaves.
Did you know? It’s often recommended to salt eggplants to draw out bitterness, but most modern eggplants are selectively breeded to have a milder, sweeter flavor. So I skip this step!
Tips For the Best Eggplant Caprese
This recipe is so, so simple — that’s why it’s essential to prioritize high quality ingredients. Follow these easy tips, and you’ll have an eggplant Caprese that everyone raves about.
- Choose the best eggplants and tomatoes. I try to get all of my veggies from farmer’s markets in the summer — there’s nothing like local produce! A firm, medium-sized globe eggplant works best for this recipe, and I prefer a colorful variety of vine-ripened or heirloom tomatoes. Ripe and juicy tomatoes make a huge difference in the final taste of the dish.
- Buy the freshest mozzarella you can find. The low-moisture blocks of mozzarella are great for lasagna, but for this dish, fresh mozz that is packed in water is the best. It’s soo creamy and delicious… I promise you’ll taste the difference.
- Leave the skin on the eggplants. This is a matter of personal preference, but the skin of young eggplants is usually quite thin and tender — so I don’t bother to peel it. It also helps the eggplant slices hold up to the heat of the grill.
- Slice the ingredients into 1/2 inch-thick rounds. Uniform slices of eggplant, tomato, and mozzarella make the dish look prettier!
- Grill the eggplant quickly. Get the grill nice and hot, then cook the eggplant slices just until they have some nice char marks on both sides. Avoid overcooking, as the eggplant will turn mushy.
- Allow the grilled eggplant to fully cool. To keep the mozzarella from melting, let the eggplant slices cool completely once they come off the grill.
- Opt for a high-quality balsamic vinegar. People often get confused between balsamic glaze and balsamic vinegar. Balsamic glaze is basically just balsamic vinegar that’s been reduced down to increase the sweetness. Although you can totally use a glaze, I highly recommend splurging for a good quality vinegar like this one. (Also, if you’re not a fan of balsamic vinegar, chimichurri works great too.)
- Add garlic (optional). If you love a stronger garlic flavor, toss the eggplant slices with fresh minced garlic before grilling. I just use garlic parsley salt — if you’ve been following me for a while, you know how obsessed I am with it!
- Garnish the dish right before serving. To preserve the appearance of the dish, wait to add the oil, balsamic vinegar, and basil until you’re ready to serve.
- Don’t forget the bread! I love serving this eggplant Caprese with crusty bread like a baguette or sourdough.
Storage
Eggplant Caprese has the best taste and texture when it’s enjoyed immediately, but any leftovers can be stored for up to two days in an airtight container (I love this set) in the fridge.
Hot tip: To save time when it comes to hosting, grill the eggplant slices the day before and keep them refrigerated in an airtight container. Slicing the mozzarella ahead of time is also a great idea!
More Eggplant Recipes
- Stuffed Eggplant — Eggplant boats filled with meat sauce and mozzarella
- Eggplant Parmesan — Layers of roasted eggplant, mozzarella cheese, and marinara sauce
- Eggplant Appetizer with Tomato — Roasted eggplant, tomatoes, garlicky mayo, and fresh herbs
- Eggplant Caponata — A bright and tangy Sicilian dish perfect with crusty bread
- Eggplant Salad (Melitzanosalata) — A refreshing dip or spread made with roasted eggplant, Greek yogurt, and fresh garlic
Recipe
Ingredients
- 2 lb eggplant
- 4 tbsp oil divided, olive or avocado
- 1 tbsp garlic parsley salt
- 2 lb heirloom tomatoes
- 16 oz fresh mozarella sliced
- 2 tbsp balsamic vinegar
- 1/2 tsp salt optional
- 1/2 cup basil leaves
Instructions
- Preheat the grill on high. Cut the eggplants into 1/2 inch-thick slices. Brush both sides with oil (you'll need about 2 tbsp total) and sprinkle with garlic parsley salt.
- Grill the eggplant slices until they are golden brown on both sides. Remove the slices and let them cool to room temperature.
- Slice the mozzarella and tomatoes into 1/2 inch-thick rounds.
- Layer the grilled eggplant, tomato, and mozzarella slices in an overlapping pattern on a serving platter.
- Drizzle with the balsamic vinegar and remaining 2 tbsp of oil. Optionally, add a sprinkle of salt.
- Finish by adding fresh basil leaves. Enjoy!
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