Grilled Eggplant Caprese Sandwich
Classic caprese ingredients combine with grilled eggplant atop Nooks & Crannies® perfection.
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
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.