Grilled Eggplant Caprese

grilled eggplant, tomato and mozarella caprese salad on a grey plate with grilled toast in the background.

Grilled eggplant caprese features perfectly grilled eggplant, juicy summer tomatoes, fresh mozzarella and basil. It’s an easy, healthy and delicious summer dish perfect for using seasonal eggplant! (gluten-free, vegetarian, nut-free)


  • 1 small eggplant, cut horizontally into 1/2" slices
  • 2 tbsp extra virgin olive oil
  • Coarse sea salt
  • freshly cracked black pepper
  • 2 medium ripe tomatoes, cut into 1/2" slices
  • 8 oz fresh mozzarella cheese, sliced into 1/2" slices
  • Fresh basil leaves, roughly torn
  • Balsamic reduction, or balsamic vinegar


  1. Slice eggplant, tomato and mozzarella into 1/2" rounds using a sharp knife.
  2. Heat a grill or grill pan to medium high heat.
  3. Brush eggplant with oil on both sides and sprinkle liberally with salt and pepper.
  4. Grill eggplant for 3-4 minutes per side. Remove from grill.
  5. Arrange eggplant on a platter, alternating with tomato and mozzarella slices.
  6. Drizzle with balsamic reduction or balsamic vinegar. Sprinkle with basil and serve.


  • Don’t be afraid to oil and season the eggplant well! This will bring out the best flavor and texture.
  • Serve warm, cold, or room temperature. Anything goes!
  • Serve with toasted sourdough bread for a truly delicious meal, appetizer, or side.
  • Store leftovers in an airtight container in the fridge.

Keywords: grilled eggplant caprese, eggplant caprese salad, how to grill eggplant