Ingredients
The following ingredients have 3 Servings
- 1 eggplant, sliced into 1/4-inch thick slices
- Kosher salt
- 2 teaspoons hot red pepper flakes
- 3 teaspoons minced fresh garlic
- 3 teaspoons dried oregano
- 3 teaspoons dried parsley
- 3 tablespoons olive oil
- 1 ball of fresh mozzarella cheese, (about 5 ounces ) chopped into 1/4- inch pieces
- 2 medium tomatoes, chopped
- 1/4 cup loose fresh basil, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
Instruction
- Sprinkle both sides of the eggplant slices with a little bit of salt and set aside for half an hour. The kosher salt draws out the excess moisture in the eggplant.
- Meanwhile, chop the tomatoes, mozzarella cheese and basil. Add to a small bowl and add 2 tablespoons lemon juice and 2 tablespoons olive oil.
- Season with salt and fresh ground pepper. Rinse the eggplant slices and pat dry with paper towels.
- Place eggplant slices on a plate and drizzle the sides of each round with olive oil and season with red pepper flakes, garlic, oregano and parsley.
- Heat the outdoor grill to medium heat and grill eggplant slices for 4-5 minutes, creating a crosshatch of grill marks on each side.
- Remove the grilled eggplant slices from the hot grill to a large plate or rectangular platter and spoon the tomato caprese over each slice of eggplant.
