caprese eggplant hero

Beef

Caprese Eggplant Hero

Eggplant Caprese is a wonderful way to showcase fresh produce including tomatoes, eggplant and basil. During the summer when tomatoes are at the most delicious, I love to create new recipes to eat as many tomatoes as possible! This recipe is so tasty that my family enjoys eating it in every season.You don't need to peel the eggplant. The peel adds some texture and nutrients, and it helps holds the form a little better. It's a taste preference. Change it up and add sliced mushrooms in addition to or instead of the spinach.

Ingredients

1 large eggplant
1 teaspoon kosher salt, divided
1/4 cup olive oil, divided
3 tablespoons honey
1 teaspoon coarsely ground pepper
1/4 cup balsamic glaze, divided
1 loaf (1 pound) unsliced italian bread
2 large tomatoes, cut into 1/4-inch slices
1 pound fresh mozzarella cheese, thinly sliced
2 cups fresh arugula
1/2 cup fresh basil leaves, julienned

Directions

Peel and slice eggplant lengthwise into 1/4-in.-thick slices. Place in a colander over a plate; sprinkle with 1/2 teaspoon salt and toss. Let stand 30 minutes.
Brush eggplant slices with 2 tablespoons oil. Drizzle with honey; sprinkle with remaining 1/2 teaspoon salt and pepper. Grill eggplant, covered, over medium heat until tender, 3-4 minutes per side. Drizzle with 2 tablespoons balsamic glaze.
Cut bread in half horizontally. Drizzle cut sides with remaining 2 tablespoons olive oil and 2 tablespoons balsamic glaze. Layer eggplant, tomato and mozzarella slices on bread bottom; top with arugula and basil. Replace top. Cut crosswise into 6 slices.