Good Morning America Recipes

Michael Symon's Grilled Eggplant with Mozzarella Salad

A Delicious Salad With a Twist

PHOTO: Grilled eggplant with mozzarella salad
Difficulty: Easy
Cook Time: min

"The Chew" co-host Michael Symon's new book, "Michael Symon's 5 in 5," shows how to cook a fresh meal in five minutes with only five ingredients. This recipe is a perfect side for a weeknight meal.


  • 1 medium eggplant, cut into ½-inch-thick slices
  • 2 large tomatoes, cut into ¼-inch-thick slices
  • ½ pound fresh mozzarella cheese, cut into ¼-inch-thick slices
  • ¼ cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • ½ cup finely sliced fresh basil leaves
  • Cooking Directions

    1. Preheat a grill or grill pan to medium-high heat.

    2. Meanwhile, arrange the eggplant, tomatoes, and mozzarella slices on a platter or baking sheet. Drizzle with the olive oil and season with salt and pepper.

    3. Put the eggplant on the grill, cover, and cook until nicely grill marked, about 2 minutes. Flip the eggplant, cover, and cook for 2 minutes. Uncover the grill and top each eggplant with a slice of tomato and a few slices of mozzarella. Cover and cook until the mozzarella is melted, about 1 minute.

    4. Remove the eggplant from the grill. Drizzle with the extra-virgin olive oil and vinegar, top with the basil, and serve.

    Yield: 6 servings.

    Reprinted from the book Michael Symon's 5 in 5. Copyright © 2013 by Michael Symon. Photographs copyright © 2013 by Jennifer May. Published by Clarkson Potter, a division of Random House LLC.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: eggplant, balsamic vinegar, mozzarella cheese, olive oil, tomatoes

    Course: Dinner, Side Dish, Salad, Vegetable

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