Eggplant is one of my daughter Jennifer's favorite vegetables. The other day I was trying to think of different things I could do with it and this recipe - which I had almost forgotten about - popped in my mind. I first found it on the Better Homes and Garden website, but tweaked it a bit. The cheese could easily be left out to make this dish dairy free - and while it couldn't really called a caprese salad anymore - it would still be delicious!
To grill eggplant: cut off ends, slice 1/2 inch thick, brush eash side lightly with olive oil, and sprinkle with salt. Place directly on grate over medium heat. Grill about 5 to 7 minutes per side until their are nice grill marks and the eggplant has a brown exterior but is soft inside.