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Grilled Eggplant and Prosciutto Caprese Stacks

INGREDIENTS

  • 1 eggplant, sliced into 1/2-inch (1 cm) thick rounds
  • 1/3 cup (75 mL) Mastro® Olive Oil, divided
  • 1 tsp (5 mL) kosher salt
  • 1/2 tsp (2 mL) pepper
  • 3 large ripe tomatoes, sliced
  • 1/2 cup (125 mL) fresh basil leaves
  • 12 oz (375 g) fresh mozzarella cheese, sliced into rounds
  • 1 pkg (125 g) sliced San Daniele® Prosciutto
  • 2 tbsp (30 mL) prepared balsamic reduction

Directions

  • Preheat grill to medium-high heat; grease grates well. Brush both sides of eggplant slices with 1/4 cup (60 mL) olive oil. Season all over with salt and pepper. Grill, turning as needed, for 10 to 12 minutes or until well marked and tender. Let cool slightly.
  • Arrange eggplant on serving platter; top each slice with tomato, basil and mozzarella. Shape prosciutto slices into delicate mounds and divide evenly over each stack. Drizzle with balsamic reduction and remaining olive oil. Serve immediately.
  • Tip: Add a kick of heat by adding pickled hot pepper rings to the stacks, or sprinkle eggplant with hot pepper flakes before grilling.

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