Grilled Eggplant Caprese Stacks

 

I love the beautiful produce that is available in New Jersey during the summer months.

I savor every gorgeous beefsteak tomato, eggplant and zucchini that is falling off the vine.

Though I can get tomatoes, basil and almost anything all year long, there is something special about using local produce in season.
It just tastes and smells better.

I had my first Jersey tomatoes from the shore this week and they were spectacular.
I ate one like an apple, just bit into it. A real treat.

Here is a nice way to show off the bounty from your garden, or from someone else's!



Grilled Eggplant Caprese Stacks:

1 large eggplant, sliced into 1/2" rounds
kosher salt and olive oil

1 ripe beefsteak tomato, sliced
1 ball of fresh mozzarella, sliced (I love the bufala mozzarella from Italy, pricey, but so worth it)
basil leaves
pesto for drizzling

Brush your eggplant slices with olive oil and sprinkle with kosher salt.
Place on a hot grill and turn once after you start seeing grill marks, about 3 minutes on each side.

Layer your eggplant slices with a slice of tomato and a slice of cheese.

Top with another eggplant slice and tuck in some basil leaves in between.

Drizzle with balsamic vinegar or pesto before serving.
Best served at room temperature.