Eggplant Caprese
  • 1 eggplant sliced in ½" slices
  • 2-3 tomatoes sliced in ¼" slices
  • whole mozzarella log/ball sliced in ¼" slices
  • balsamic glaze
  • fresh basil leaves
  • pinch dry oregano
  • minced garlic if desired
  1. In a skillet (I use cast iron) heat on high then lightly oil pan,(add minced garlic if desired) place eggplant on the pan for 1 minutes, turn over then place a few drops of water and cover with a lid for a minute or two until eggplant is softened.
  2. Top with tomato and mozzarella cheese, melt cheese by covering with a lid for 20 seconds)
  3. Drizzle with balsamic glaze and top with finely chopped basil and a pinch of oregano (I often use fresh oregano also)
Balsamic glaze is thickened balsamic it's great on dishes like this as it doesn't "run" of the food.
Recipe by Created by Diane at