Grilled Eggplant & Tomato Stacks

Eggplant, also known as aubergine, is a versatile vegetable that adds a unique, earthy flavor to dishes. It is low in calories but rich in essential nutrients, making it a great addition to a balanced diet. A 100-gram serving of eggplant contains about 25 calories, 0.2 grams of fat, 1 gram of carbohydrates, and 1 gram of protein. Additionally, eggplant is loaded with dietary fiber, potassium, vitamins B1 and B6, and antioxidants, particularly nasunin, which is found in the skin and has been linked to heart health and brain function. Incorporating eggplant into your meals can support weight management, improve digestion, and provide anti-inflammatory benefits.

Discover the vibrant flavors of Grilled Eggplant & Tomato Stacks, the perfect dish for summer gatherings or a healthy weeknight meal. This recipe combines tender, grilled eggplant and juicy tomatoes with creamy mozzarella and fresh basil for a colorful and delicious presentation. Explore the health benefits of the key ingredients, learn essential cooking techniques, and impress your guests with this tasty, nourishing dish that highlights the best of seasonal produce. A must-try for any home cook!

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Ingredients

2 medium eggplants, sliced into 1/2-inch rounds

4 large ripe tomatoes, sliced into 1/2-inch rounds

8 ounces fresh mozzarella cheese, sliced

1/4 cup fresh basil leaves, torn

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon garlic powder

Salt and pepper, to taste

1/4 cup grated Parmesan cheese (optional)

Instructions

Prepare the Eggplants: Sprinkle salt on both sides of the eggplant slices and let them sit for about 30 minutes. This will help draw out excess moisture and bitterness. Rinse and pat dry with a paper towel.

Marinate: In a bowl, mix 3 tablespoons of olive oil, balsamic vinegar, garlic powder, salt, and pepper. Brush the mixture onto both sides of the eggplant slices.

Grill the Eggplants: Preheat your grill to medium-high heat. Grill the eggplant slices for about 4-5 minutes on each side, or until they are tender and grill marks appear. Remove and set aside.

Stack the Ingredients: On a serving plate, start stacking your ingredients. Begin with one slice of grilled eggplant, followed by a slice of tomato, a slice of mozzarella, and a few torn basil leaves. Repeat the layers, finishing with the mozzarella and a final slice of tomato on top.

Finishing Touches: Drizzle any remaining olive oil mixture over the stacked towers. If using, sprinkle the grated Parmesan cheese on top.

Serve: Optionally, grill the stacks on indirect heat for an additional 2-3 minutes to slightly melt the cheese. Serve warm or at room temperature and enjoy!

Prep Time, Total Time, Servings:

15 minutes | 1 hour (includes marinating) | 4 servings