Eggplant & Heirloom Tomato Caprese

I love caprese. It’s light, fresh and perfect for the summertime. Adding grilled eggplant makes this dish heartier and adds another level of flavor. Drizzle with balsamic and enjoy!


1 eggplant
1 heirloom tomato
1 ball fresh mozzarella
3 large basil leaves
balsamic reduction or vinegar
extra virgin olive oil
salt and pepper to taste

  1. Slice eggplant into 1/2-inch thick circles. Toss with olive oil, salt and pepper. Use a grill or panini press to cook the eggplant.
  2. Slice the tomato and mozzarella then chiffonade the basil. Season the tomato with a sprinkle of salt.
  3. Layer the eggplant, tomato, mozzarella on top of one another. Drizzle with balsamic reduction and basil. Enjoy!
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