Grilled Eggplant Capri Recipe

Name: Grilled Eggplant Capri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole eggplant, peeled; 1 tablespoon sea salt; 1 tablespoon cracked black pepper; 1/4 cup extra virgin olive oil; 4 ounces fresh mozzarella cheese, sliced; 6 ounces wilted spinach (see recipe); 1 cup marinara sauce (see recipe); 1/4 cup parmigiano-reggiano cheese, shaved; additional extra virgin olive oil; Marinara Sauce; 1 (16 ounce) can whole canned tomatoes; 2 tablespoons sea salt; 1 tablespoon black pepper; 2 tablespoons sugar; 10 fresh basil leaves, shredded; 1/2 cup garlic-infused olive oil; Wilted Spinach; 1/2 lb fresh spinach; 2 ounces extra virgin olive oil; 1/2 teaspoon sea salt; 1/2 teaspoon cracked black pepper; 1/4 teaspoon chili flakes (or red pepper flakes); 2 teaspoons sliced fresh garlic

Servings: persons

1 whole eggplant, peeled
1 tablespoon sea salt
1 tablespoon cracked black pepper
1/4 cup extra virgin olive oil
4 ounces fresh mozzarella cheese, sliced
6 ounces wilted spinach (see recipe)
1 cup marinara sauce (see recipe)
1/4 cup parmigiano-reggiano cheese, shaved
additional extra virgin olive oil
Marinara Sauce
1 (16 ounce) can whole canned tomatoes
2 tablespoons sea salt
1 tablespoon black pepper
2 tablespoons sugar
10 fresh basil leaves, shredded
1/2 cup garlic-infused olive oil
Wilted Spinach
1/2 lb fresh spinach
2 ounces extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/4 teaspoon chili flakes (or red pepper flakes)
2 teaspoons sliced fresh garlic

1
For Marinara:
2
Put tomatoes in pot, mash with a whisk.
3
After the tomatoes come to a boil, add all of the seasonings and oil, let simmer for 10 minutes.
4
For Wilted Spinach:
5
Heat extra virgin olive oil and garlic in saute pan until garlic is golden brown.
6
Add spinach and the rest of seasonings until spinach wilts down by half.
7
Slice eggplant into 1/4-inch slices.
8
Season with sea salt, cracked black pepper, and olive oil.
9
Place on preheated char broiler until very tender. (Or place under oven broiler).
10
Make three layers. Place grilled eggplant slices in baking pan.
11
Add 2 oz wilted spinach and 2 slices mozzarella. Repeat for a second layer.
12
Cap off with a piece of grilled eggplant.
13
Place in a 500u00b0F oven and cook for 10 minutes.
14
Ladle heated marinara on plate. Place eggplant on top. Finish with a pour of olive oil and shaved Parmigiana.

755

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 whole eggplant, peeled, 1 tablespoon sea salt, 1 tablespoon cracked black pepper, 1/4 cup extra virgin olive oil, and more.

Yes, Grilled Eggplant Capri falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Eggplant Capri

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions