EGGPLANT AND TOMATO CAPRESE SALAD

Eggplant and Tomato Caprese Salad image

Provided by Food Network

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 8

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2 medium eggplants, sliced in 1/2-inch thick rounds
Extra-virgin olive oil, for brushing and serving
Kosher salt and freshly ground black pepper
4 medium tomatoes, sliced 1/2-inch thick
1 pound fresh mozzarella, sliced 1/4-inch thick
1 bunch fresh basil leaves
Good-quality aged balsamic vinegar, for serving
Coarse sea salt, for serving

Steps:

Heat a grill pan over medium-high heat. Or, prepare a charcoal grill with hot coals or set a gas grill to medium-high heat.
Brush the eggplant slices generously with olive oil on both sides, sprinkle with salt and pepper and grill until charred on the outside and soft on the inside, 3 to 5 minutes on each side. Set aside and allow to cool slightly.
On a large rectangular platter, layer the tomatoes, mozzarella, eggplant and basil in diagonal rows. Drizzle generously with vinegar and olive oil and sprinkle with coarse sea salt. Serve at room temperature.