A delightful twist on the classic grilled eggplant, these Caprese towers are layered with fresh mozzarella, ripe tomatoes, and aromatic herbs, making them a perfect summer dish.
Combine olive oil, minced garlic, black pepper, thyme, rosemary, and oregano in a bowl.
Mixing the marinade thoroughly ensures even flavor distribution.
Slice the eggplants into 1/2-inch thick rounds and add them to the marinade, tossing to coat evenly.
Let the eggplant sit in the marinade for at least an hour for maximum flavor.
Preheat the grill to medium-high heat.
Ensure the grill is clean and lightly oiled to prevent sticking.
Grill the eggplant slices for 4-5 minutes on each side until tender and grill marks appear.
Avoid overcooking to maintain the eggplant's texture.
Layer grilled eggplant slices with mozzarella and tomato slices, creating stacks.
Alternate layers for a visually appealing presentation.
Drizzle the stacks with reduced balsamic vinegar and garnish with fresh herbs.
Use a spoon to control the drizzle for a clean presentation.
Serve the stacks warm or at room temperature and enjoy.
Pair with a light salad or crusty bread for a complete meal.
