Grilled Eggplant with Tomatoes and Mozzarella

This oven roasted eggplant recipe is quick, easy and full of flavor. Roasting eggplant is a great way to get tender delicious eggplant, without the extra calories and mess of frying it. I like to use fresh mozzarella, but you can try it with any soft cheese. I suggest serving this immediately out of the oven, as the cheese is best when gooey and pulling. I found that I did not need any extra seasoning due to the saltiness of the capers and pesto, but you can always add a pinch at the end if desired. Enjoy!


  • 1 large eggplant, cut into 1/2 inch pieces
  • 1 cup cherry tomatoes, cut in half
  • 1 large ball fresh mozzarella cheese, cut into chunks
  • 1/4 cup capers, drained
  • 4 tbsp olive oil
  • 2 tbsp pesto sauce
  • 1/4 cup finely chopped basil


  • Turn on oven to broil
  • Brush eggplant slices with half of the olive oil and place on baking sheet
  • Grill until browned and remove from oven
  • Meanwhile, heat half the oil on medium high heat in a small saucepan
  • Add tomatoes, garlic and capers and cook for 5 minutes, until softened
  • Pour tomatoes over the eggplant
  • Top each slice with a piece of mozzarella and drizzle with pesto sauce
  • Place back in the oven until cheese starts to melt and bubble ( watch closely so it doesn’t burn)
  • Top with fresh basil and serve immediately
  • Enjoy!

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