Easy Grilled Eggplant Caprese Stacks

Eggplant caprese stack with a wedge cut out, revealing the layered interior, next to a fork on a decorative plate.

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Easy Grilled Eggplant Caprese Stacks

This grilled eggplant caprese combines tender, charred eggplant with juicy summer tomatoes, creamy fresh mozzarella, basil, and aged balsamic vinegar. It’s like eggplant Parmesan meets a classic caprese salad, stacked into an easy Italian summer appetizer, side dish, or light meal that looks as good as it tastes!

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: 4

Calories: 377kcal

Author: Nicole Gaffney

Ingredients

1 globe eggplant medium size, about 1 pound, cut into 8 ½-inch slices
⅓ cup extra virgin olive oil plus more for drizzling
1 garlic clove grated or very finely minced
salt and freshly cracked black pepper to taste
2-3 tablespoons aged balsamic vinegar or balsamic reduction
flaky sea salt for finishing
8 ounces fresh mozzarella 1 ball, cut into 8 ¼-inch thick
2 ripe tomatoes medium size, cut into 8 ½-inch thick slices
8 fresh basil leaves large size, plus more for garnish

Instructions

Preheat a grill to medium-high heat. Clean and oil the grates.
In a small bowl, mix together the olive oil and minced garlic, and season with salt and pepper.
⅓ cup extra virgin olive oil, 1 garlic clove, salt and freshly cracked black pepper
Brush both sides of each eggplant slice with the olive oil mixture. Grill for 4-5 minutes per side, or until tender with distinct grill marks. Transfer to a plate and let cool for a few minutes.
1 globe eggplant
Season the tomato slices with a generous pinch of flaky sea salt and freshly cracked black pepper.
2 ripe tomatoes, flaky sea salt
Place one eggplant slice on a serving platter, then drizzle lightly with a drop or two of aged balsamic and a sprinkle of flaky sea salt.
2-3 tablespoons aged balsamic vinegar
Top with a slice of tomato and another light drizzle of balsamic. Top with a basil leaf, then a slice of mozzarella. Repeat with another layer of each ingredient.
8 ounces fresh mozzarella, 8 fresh basil leaves
Create three more using up the remaining ingredients for a total of four stacks.
Drizzle generously with extra virgin olive oil and more aged balsamic, then garnish each with a small basil leaf on top.
Finish with more basil scattered around the plate and a sprinkle of flaky sea salt and a few grinds of black pepper on top. Serve immediately.

Notes

Use evenly sliced eggplant that isn’t too thin, for consistent cooking and so it holds up nicely on the grill. A mandoline is the easiest way to do this.
Pat the mozzarella dry before assembling so the stacks don't become watery.
Allow the eggplant slices to grill undisturbed on each side to create clean charred marks.
Aged balsamic has a richer flavor and doesn't need to be reduced. If using regular balsamic vinegar, reduce it over low heat until syrupy before drizzling.
If your tomatoes are extra juicy, lay the slices on paper towels for a few minutes to absorb excess moisture before plating. This prevents a watery salad and preserves both flavor and texture.

Nutrition