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Grilled Eggplant & Tomato Stacks

Grilled Eggplant & Tomato Stacks

From EatingWell:  July/August 2010

Makes 6 servings

Total Time: 25 minutes


ñ 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided

ñ 1 medium eggplant (3/4-1 pound), cut into 6 rounds about 1/2 inch thick

ñ 1/2 teaspoon coarse salt, divided

ñ 6 teaspoons prepared pesto

ñ 2 large beefsteak tomatoes, each cut into 3 slices about 3/4 inch thick

ñ 4 ounces fresh mozzarella, cut into 6 thin slices

ñ 6 fresh basil leaves

ñ 1 tablespoon balsamic vinegar

ñ 1/4 teaspoon freshly ground pepper



  1. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
  2. Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 teaspoon salt. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a large platter.
  3. Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf.
  4. Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining 1/4 teaspoon salt and pepper.