Embracing the Flavors of Grilled Eggplant & Tomato Stacks

Ingredients

Main Ingredients

• 2 medium eggplants, sliced ½‑inch thick
• 4 ripe heirloom tomatoes, sliced ¼‑inch thick
• 8 oz fresh mozzarella, sliced
• 2 tablespoons olive oil (for brushing)
• 1 tablespoon butter (optional, for grill)

Basil‑Balsamic Glaze

• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• ¼ cup extra‑virgin olive oil
• 1 tablespoon fresh basil, chopped

Seasonings & Garnish

• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon smoked paprika
• Fresh basil leaves, for garnish
• Optional: 2 tablespoons crumbled feta

Instructions

Grilling the Layers

1. Preheat the Grill. Heat a grill pan or outdoor grill to medium‑high (about 400°F). A hot surface creates those coveted grill marks and a smoky flavor that defines this dish.
2. Cook Eggplant. Place the eggplant slices directly on the grill. Cook for 3‑4 minutes per side, until tender and lightly charred. The flesh should be soft but still hold its shape for stacking.
3. Grill Tomatoes. Add the tomato slices to the grill for just 1‑2 minutes per side. You want them warmed through and slightly caramelized, not mushy.
4. Make the Glaze. While the vegetables are grilling, combine minced garlic, balsamic vinegar, honey, olive oil, and chopped basil in a small saucepan. Bring to a gentle simmer over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 4‑5 minutes).
5. Assemble the Stacks. On a serving plate, layer an eggplant slice, a tomato slice, and a piece of mozzarella. Drizzle a teaspoon of the basil‑balsamic glaze over the cheese, then repeat until you have four tiers. Finish with a fresh basil leaf and, if desired, a sprinkle of crumbled feta for added tang.