Grilled Eggplant Caprese Salad

-  4 Tbsp. I Can't Believe It's Not Butter!® Mediterranean Blend spread, divided -  1 medium eggplant, sliced into 1/4-inch-thick rounds -  1/2 cup balsamic vinegar -  2 Tbsp. finely chopped onion -  2 cloves garlic, finely chopped -  1/2 tsp. sugar -  2 large tomatoes, sliced -  8 ounces fresh mozzarella cheese, sliced -  1/4 cup very thinly sliced fresh basil leaves

Microwave 3 tablespoons I Can't Believe It's Not Butter!® Mediterranean Blend spread in small microwave-safe bowl at HIGH 30 seconds or until melted. Evenly brush onto both sides of eggplant slices. Grill or broil, turning frequently, until tender; cool.

Meanwhile, bring vinegar, onion and garlic to a boil in 1-quart saucepan over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, 15 minutes or until liquid is reduced by half. Stir in sugar until dissolved. Cool slightly, then stir in remaining 1 tablespoon Mediterranean Blend. Cool to room temperature.

Alternately layer eggplant, tomatoes and mozzarella on serving platter. Top with basil, then drizzle with balsamic reduction.