Stacked Caprese Salad
Prep time: 
Cook time: 
Total time: 
Serves: 1 salad
Simply A (RD) Fact: Tomatoes are high in lycopene, an carotenoid that has been linked to possibly reducing your risk for cardiovascular disease
For the grilled eggplant:
  • 1 medium-sized eggplant
  • 1 tablespoon olive oil
  • 1½ + ½ teaspoon kosher salt
  • 1 teaspoon ground black pepper
For the Salad:
  • 2-3 slices fresh tomato, about 3-4-inches in diameter
  • 2-3 slices grilled eggplant
  • 2-3 slices fresh mozzarella, about 1oz each
  • 2 tablespoons pesto
  • 1 tablespoon balsamic glaze
  • 1 cup arugula
To Make the Grilled Eggplant:
  1. Slice the eggplant into ¾-inch slices (approximately 8-10 slices per eggplant). Lay the slices in a colander in a sink (or over a bowl) and salt the slices with 1½ teaspoons of kosher salt. Set the eggplant slices aside for 15 minutes to draw out the excess liquid and bitterness. Rinse the eggplant to remove the salt and pat it dry.
  2. Coat the eggplant slices with the olive oil, ½ teaspoon of kosher salt, and the black pepper. Place the slices on a pre-heated grill (I heat my gas grill on medium-high heat) and cook the slices for 4-5 minutes per side or until they become slightly charred and have good grill marks.
  3. Set the eggplant aside while you assemble the other ingredients for the salad.
To Make the Stacked Caprese Salad:
  1. Mound arugula in the center of a plate. Then place a slice of tomato on top of the arugula. Spread a thin layer of pesto over the tomato then lay on one slice of the mozzarella. Place the slice of grilled eggplant over the mozzarella. Continue to stack until you finish all your ingredients. Drizzle the whole salad with the balsamic glaze. Then dig in!
Nutrition Information
Serving size: 1 salad Calories: 456 calories Fat: 32gm Saturated fat: 12gm Carbohydrates: 28gm Sodium: 311mg Fiber: 6gm Protein: 15.5gm Cholesterol: 47mg
Recipe by Simply A (RD) Foodie at