Eggplant Caprese 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

1. 1

   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.

2. 2

   Grill the eggplant slices until they are golden brown on both sides. Remove the slices and let them cool to room temperature.

3. 3

   Slice the mozzarella and tomatoes into 1/2 inch-thick rounds.

4. 4

   Layer the grilled eggplant, tomato, and mozzarella slices in an overlapping pattern on a serving platter.

5. 5

   Drizzle with the balsamic vinegar and remaining 2 tbsp of oil. Optionally, add a sprinkle of salt.

6. 6

   Finish by adding fresh basil leaves. Enjoy!