Caprese Eggplant

This recipe is looong overdue. Even though I have cooked lots and lots of recipes, I haven't prepared many for more than a couple people at a time. This Caprese Eggplant was one of the first dishes I made for an entire party of people! Might I add that my creation was very successful? 

My inspiration for this tasty finger food was a traditional Italian caprese panini. I've yet to meet someone who doesn't like the classic grilled mozzarella, tomato, and basil sandwich. My adaptation was to remove the bread and instead place the fillings on thin slices of grilled eggplant. The result was a healthy, colorful, and flavorful side dish!

Caprese Eggplant

By Caroline Mac

Ingredients:

1-2 large eggplants, thinly sliced

1 roll of fresh marinated mozzarella cheese, sliced (make sure there are enough pieces for each slice of eggplant. My favorite is the Trader Joe's brand)

Enough fresh basil leaves to top each eggplant slice with 1 or 2 leaves

1 package fresh mini heirloom tomatoes, sliced

Olive oil

Italian seasoning to taste

Step 1: Brush both sides of an eggplant slice with olive oil. Place on a grill or pan over medium-high heat. Grill first side until it begins to brown. 

Step 2: Flip the slice and immediately top with mozzarella and seasoning. Continue to grill until cheese begins to melt and eggplant begins to brown on second side. Remove from heat and place 1-2 basil leaves and 1-2 tomato slices on the eggplant.

Step 3: Repeat for every slice. Serve warm or cold.

Enjoy!