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Eggplant Caprese Recipe

Grilled eggplant slices layered with mozzarella cheese and juicy tomatoes garnished with basil leaves. If you are a fan of the classic Italian Caprese, be sure to try this eggplant version.

Prep Time
10 mins
Cook Time
10 mins
Resting Time
10 mins
Total Time
28 mins
Servings: 6 servings
Calories: 279 kcal
Course: Salad
Cuisine: Italian-American Fussion

Ingredients

For The Eggplant
  • 1 large eggplant or two medium eggplant (approximately 1 lb)
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 cloves garlic finely minced or pressed
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
For The Caprese
  • 1 lb. fresh tomatoes any tomatoes would work (we prefer heirloom or cherry tomatoes) sliced 1/2 inch thick
  • 8 oz. fresh mozzarella sliced ½ inch thick
  • ¼ cup fresh basil leaves
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar or balsamic glaze optional
  • ½ teaspoon kosher salt or flaky sea salt
  • ¼ teaspoon ground black pepper

Instructions

    Cup of Yum
  1. Preheat your grill to medium-high heat, approximately 400 degrees F.
  2. Slice the eggplant into ½-inch thick rounds—place as a single layer on a baking sheet.
  3. To make the marinade, whisk together olive oil, balsamic vinegar, garlic, kosher salt, and pepper in a shallow baking dish (9X13) until combined.
  4. 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.
  5. Place the eggplant slices directly on the grill grate and cook for 4-5 minutes until lightly golden brown. Using a spatula, flip and cook for an additional 2-3 minutes or until tender.
  6. To assemble the eggplant caprese, arrange grilled eggplant, sliced juicy tomatoes, and mozzarella in an overlapping pattern on a large serving platter. Alternatively, you can layer them in stacks starting with eggplant slices followed by mozzarella cheese, sliced tomatoes and fresh basil leaves.
  7. Drizzle with olive oil and balsamic vinegar (or balsamic glaze, if using). Sprinkle with salt and pepper.
  8. Garnish with fresh basil leaves and serve.

Notes

  • We made this recipe using grilled eggplant since it's perfect for the summer months. However, you can enjoy this eggplant dish all year round. You don’t have to stick to grilling; try
  • air-frying
  • ,
  • sautéing in a skillet
  • , or
  • baking in the oven
  • your eggplant for equally delicious results.
  • Another alternative to grilling eggplant could be my
  • Baked Crispy Eggplant
  • or
  • Breaded Eggplant in Air Fryer
  • . Coating sliced eggplant with a mixture of panko breadcrumbs, parmesan cheese, garlic powder, and other seasonings adds yet another layer of flavor to the eggplant caprese.
  • It is not necessary to salt eggplant if you buy it from a supermarket during the summer months when it is in season. Thanks to the advancements in eggplant farming, farmers have bred out much of that signature bitterness, especially in the globe eggplants you find in US supermarkets. However, if you prefer to salt it, you can do so by following our guide on
  • salting eggplant
  • .
  • While you can make this salad a few hours in advance, I find that it is best when served at room temperature. For the best results, simply take it out of the fridge 30 minutes before serving.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Yields: This recipe makes 7-8 (loose) cups of eggplant caprese, which is ideal for serving 6 people as a side dish. The nutritional values below are per serving.
  • Cooking Eggplant: We made this recipe using grilled eggplant since it's perfect for the summer months. However, you can enjoy this eggplant dish all year round. You don’t have to stick to grilling; try air-frying, sautéing in a skillet, or baking in the oven your eggplant for equally delicious results.
  • Crispy Eggplant: Another alternative to grilling eggplant could be my Baked Crispy Eggplant or Breaded Eggplant in Air Fryer. Coating sliced eggplant with a mixture of panko breadcrumbs, parmesan cheese, garlic powder, and other seasonings adds yet another layer of flavor to the eggplant caprese.
  • Salting eggplant: It is not necessary to salt eggplant if you buy it from a supermarket during the summer months when it is in season. Thanks to the advancements in eggplant farming, farmers have bred out much of that signature bitterness, especially in the globe eggplants you find in US supermarkets. However, if you prefer to salt it, you can do so by following our guide on salting eggplant.
  • Serve at room temperature: While you can make this salad a few hours in advance, I find that it is best when served at room temperature. For the best results, simply take it out of the fridge 30 minutes before serving.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition Information

Calories 279kcal (14%) Carbohydrates 11g (4%) Protein 10g (20%) Fat 22g (34%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Cholesterol 30mg (10%) Sodium 827mg (34%) Potassium 405mg (12%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 957IU (19%) Vitamin C 13mg (14%) Calcium 213mg (21%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 279

% Daily Value*

Calories 279kcal 14%
Carbohydrates 11g 4%
Protein 10g 20%
Fat 22g 34%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 13g 65%
Cholesterol 30mg 10%
Sodium 827mg 34%
Potassium 405mg 9%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 957IU 19%
Vitamin C 13mg 14%
Calcium 213mg 21%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.