Grilled Eggplant Caprese Sandwich

2 Servings
15 Prep Time
15 Cook Time

Classic caprese ingredients combine with grilled eggplant atop Nooks & Crannies® perfection.

Tomato

Ingredients

2 Thomas’® Original English Muffins
½ eggplant, cut into long, thin slices
½ cup balsamic vinegar
1 tablespoon brown sugar
1 teaspoon honey
1 teaspoon butter
¼ cup olive oil
2 slices tomato
2-4 thick slices fresh Mozzarella cheese
4-8 fresh basil leaves
1 teaspoon kosher salt
Cracked pepper, to taste

Directions

1. Line a large tray with paper towels. Lay eggplant slices on tray in a single layer. Salt generously on both sides. Let rest at least 15 minutes.
2. Combine balsamic vinegar, brown sugar, honey and butter in a small saucepan and bring to a boil over medium heat. Reduce heat and let simmer for 5-10 minutes. Remove from heat. The sauce will thicken as it cools.
3. Heat grill to medium-high heat. Pat eggplant slices dry with more paper towels. Use a pastry brush to paint them on both sides with olive oil. Lay the slices on the grill and cook until nicely browned (approximately 2 minutes per side) with the lid closed. Remove from grill.
4. Split English muffins with a fork and toast on grill, split side down, for 1 minute.
5. Layer several grilled eggplant ribbons on English muffin bottom. Top with tomato slice, a couple slices fresh Mozzarella and some basil leaves. Drizzle with balsamic reduction and sprinkle with salt and cracked pepper.
Grilled Eggplant Caprese Sandwich Classic caprese ingredients combine with grilled eggplant atop Nooks & Crannies® perfection. 2 servings 2 Thomas’® Original English Muffins
½ eggplant, cut into long, thin slices
½ cup balsamic vinegar
1 tablespoon brown sugar
1 teaspoon honey
1 teaspoon butter
¼ cup olive oil
2 slices tomato
2-4 thick slices fresh Mozzarella cheese
4-8 fresh basil leaves
1 teaspoon kosher salt
Cracked pepper, to taste
1. Line a large tray with paper towels. Lay eggplant slices on tray in a single layer. Salt generously on both sides. Let rest at least 15 minutes. 2. Combine balsamic vinegar, brown sugar, honey and butter in a small saucepan and bring to a boil over medium heat. Reduce heat and let simmer for 5-10 minutes. Remove from heat. The sauce will thicken as it cools. 3. Heat grill to medium-high heat. Pat eggplant slices dry with more paper towels. Use a pastry brush to paint them on both sides with olive oil. Lay the slices on the grill and cook until nicely browned (approximately 2 minutes per side) with the lid closed. Remove from grill. 4. Split English muffins with a fork and toast on grill, split side down, for 1 minute. 5. Layer several grilled eggplant ribbons on English muffin bottom. Top with tomato slice, a couple slices fresh Mozzarella and some basil leaves. Drizzle with balsamic reduction and sprinkle with salt and cracked pepper. Grilled Eggplant Caprese Sandwich