Grilled Eggplant Caprese Stacks
Grilled Caesar Salad
Ingredients
- 2 eggplants, cut into ½-inch-thick slices
- 2 Tbsp olive oil
- 3 large tomatoes, cut into ¼-inch-thick slices
- 1 (8-oz) ball fresh mozzarella cheese, cut into ¼-inch-thick slices
- ½ cup fresh basil leaves
- 6 Tbsp balsamic vinegar
Instructions
- Preheat grill to medium-high heat. Brush eggplant with oil; lightly sprinkle with salt and pepper. Grill eggplant, covered with grill lid, 2 minutes per side or until tender.
- Divide eggplant, tomatoes, cheese, and basil evenly among 6 serving plates, layering to create 6 stacks. Drizzle each stack with 1 Tbsp vinegar.
Side Dish Ingredients
- 3 Tbsp olive oil, divided
- 3 romaine lettuce hearts, halved lengthwise
- ¼ cup olive-oil mayonnaise
- 2 Tbsp lemon juice
- 2 cloves garlic, minced
- 1 cup croutons, coarsely crushed
- ½ cup freshly grated Parmesan cheese
Side Dish Instructions
- Preheat grill to medium-high heat; brush 2 Tbsp oil over cut sides of lettuce. Grill 2 minutes or until lettuce is slightly charred, turning often; transfer to a serving platter.
- Whisk together 1 Tbsp oil, mayonnaise, lemon juice, garlic, and salt and pepper to taste; drizzle over lettuce. Serve sprinkled with croutons and cheese.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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