Eggplant Caprese

Eggplant is on sale this week at Harris Teeter, so I picked one up with plans to make eggplant parmesan for dinner. However, once I got home I decided I was no longer in the mood for eggplant parmesan, so I searched around Pinterest for other eggplant recipe options. Nothing really stood out so I decided to get creative. Without further adieu, I give you Eggplant Caprese!

 

The dish was given 4 thumbs up {2 from me + 2 from the hubs}. I will definitely be making this again.

Eggplant Caprese

Ingredients:

{1} large eggplant, sliced half inch thick

{6} tbsp olive oil

{5} tbsp balsamic vinegar

{2} cloves garlic, minced

{2} large tomatoes, sliced half inch thick

{1} cup spaghetti sauce {homemade sauce recipe}

{1} cup grated Mozzarella cheese

salt and pepper to taste 

Directions:
Pre-heat grill {or skillet} to medium high. In a large bowl, mix oil, balsamic vinegar, garlic, salt and pepper. Generously brush the eggplant slices with mixture. Grill each side for 5 minutes. Place grilled eggplant slices on plate and spoon pre-heated pasta sauce over eggplant. Top with cheese. Garnish with basil. Serve warm.

Makes about 6 servings

{Optional: serve Eggplant Caprese on bed of spaghetti noodles}

Enjoy!