Recipe courtesy of Lidey Heuck

Eggplant and Tomato Caprese Salad

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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2 medium eggplants, sliced in 1/2-inch thick rounds

Extra-virgin olive oil, for brushing and serving

Kosher salt and freshly ground black pepper

4 medium tomatoes, sliced 1/2-inch thick

1 pound fresh mozzarella, sliced 1/4-inch thick

1 bunch fresh basil leaves

Good-quality aged balsamic vinegar, for serving

Coarse sea salt, for serving


  1. Heat a grill pan over medium-high heat. Or, prepare a charcoal grill with hot coals or set a gas grill to medium-high heat.
  2. Brush the eggplant slices generously with olive oil on both sides, sprinkle with salt and pepper and grill until charred on the outside and soft on the inside, 3 to 5 minutes on each side. Set aside and allow to cool slightly.
  3. On a large rectangular platter, layer the tomatoes, mozzarella, eggplant and basil in diagonal rows. Drizzle generously with vinegar and olive oil and sprinkle with coarse sea salt. Serve at room temperature.
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