You are here: Home » Recipes » Eggplant Neapolitan Eggplant Neapolitan Recipe by Relish ContributorKitchen Tested Yield 6 servings Roasted red peppers, mozzarella and basil are layered on top of grilled eggplant slices. PrintEmail Ingredients 2 medium eggplants, peeled and sliced 1/2-inch thick from top to bottom into steaksTuscan Marinade1 (16-ounce) jar roasted red peppers, drained well and cut into 2-inch-wide strips1 (1-pound) ball fresh mozzarella, sliced in 1/4-inch thick slices1 cup fresh basil leaves1/4 cup drained capers Instructions Place the eggplant in a nonreactive container and add the marinade. Toss and turn to coat. Set aside 10 minutes to marinate. Preheat a gas or charcoal grill. Remove eggplant from marinade and grill the eggplant slices for 3 to 4 minutes perside, approximately 4 inches from the gas burners or coal until golden brown and tender. Reserve the marinade. Place grilled eggplant steaks on a large serving platter. Lay a few pepper strips over each of the eggplant slices. Top each eggplant slice with a slice of mozzarella cheese, a few basil leaves and some capers. Drizzle with any remaining marinade and serve at room temperature.