Servings: 4
Preparation Time: 15 minutes
Start to Finish Time: 31 minutes
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Nothing tastes better than grilled eggplant layered with a fresh tomato slice and bubbling mozzarella, finished with a ribbon of fine balsamic vinegar. This dish has a reputation: even people who swear they don’t like eggplant find themselves asking for seconds. It’s that good. Simple, rustic, and undeniably elegant, it strikes the perfect balance between smoky, creamy, tangy, and fresh.
Why This Dish Works
The key is the transformation that happens on the grill. Eggplant, when sliced thin and brushed with olive oil and oregano, becomes tender with a slightly crisp edge, soaking in that smoky flavor. Each round becomes a perfect canvas for juicy tomato and gooey mozzarella. Once grilled, the trio melds together like a warm caprese with a flame-kissed twist. Add freshly chopped basil and a drizzle of high-end balsamic, and suddenly you’ve created something that tastes like summer in Italy.
Versatility in Every Bite
Whether you’re serving this as a light main course, a hearty side, or a party-ready appetizer, it’s bound to impress. It’s vegetarian, low-carb, and wildly satisfying. Need another reason to make it? The leftovers are just as dreamy. Stack them into a crusty sandwich or microwave them for a quick and melty snack.
Chef’s Tip
Go for the good stuff when it comes to balsamic vinegar. A thick, syrupy aged one adds complexity and depth without overpowering the other flavors. And don’t skip the fresh basil—those herbal notes tie everything together.
This is one of those recipes that proves how just a few ingredients, treated with care and cooked with love, can turn into something extraordinary.
Download PDF to Print.Ingredients:
1 large eggplant, peeled and sliced crosswise 1/4 inch thick
1/4 cup extra virgin olive oil
1 1/2 tablespoons oregano, dried
1 large tomato, sliced (enough slices for each eggplant slice)
1 pound mozzarella cheese, sliced (enough slices for each eggplant slice)
8 leaves fresh basil, chopped
2 tablespoons balsamic vinegar
Instructions:
Peel eggplant and slice crosswise into 1/4″ slices.
Brush on extra virgin olive all on the back and front of each eggplant slice.
Sprinkle oregano onto one side of each eggplant slice.
Light grill to medium temperature. Spray grill with non-stick spray such as Pam.
Grill, oregano side up, for approximately 8 minutes or until slices develop a dark grilled color.
Turn slices over and grill for another 4 minutes.
Add a slice of tomato to each eggplant slice. Add a slice of mozzarella on top of each tomato slice. Cook for another 2-3 minutes or until the mozzarella has melted.
Remove from grill to a serving dish. Top each slice with the basil. Salt and pepper to taste.
Drizzle balsamic vinegar over each slice and serve.
These eggplant slices can be served hot, warm or cold.