Slice the eggplant ½ inch thick, salt the eggplant on both sides and place in a colander to sweat the eggplant and remove any bitterness. Keep in the colander for 20 minutes.
Slice the tomatoes ½ inch thick and the mozzarella cheese ¼ inch thick, set aside.
Clean grill grates and either brush olive oil on grates or use non-stick spray on the grates. Preheat grill to 400 degrees. Wash the salt off the eggplant and pat dry.
Brush the eggplant slices with olive oil and sprinkle with black pepper, salt, and garlic powder.
Reduce heat to medium, 350 degrees, place the eggplants on the grill. Cook about 4-5 minutes per side. Remove eggplant from the grill.
Stack the eggplant as follows, eggplant, fresh basil. mozzarella. If you prefer melted mozzarella, place the eggplant stacks on a baking sheet and place the baking sheet on the grill. Close cover and let cheese melt.
I love to top my Eggplant Caprese Salad with either Skinny Basil Pesto ora Balsamic Syrup and some fresh basil.
The nutritional value does not include the optional toppings. Calculate the toppings you have chosen.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.