Grilled Eggplant and Tomato Stack with Basil and Mozzarella

Ingredients

Eggplant

1 large, sliced into 1/2-inch rounds

Tomato

2 large, sliced into 1/4-inch rounds

Fresh basil leaves

1 cup, loosely packed

Mozzarella cheese

8 ounces, sliced

Olive oil

3 tablespoons, divided

Salt

to taste

Black pepper

to taste

Balsamic glaze

1/4 cup

Instructions

1. Preheat the grill to medium-high heat.
2. In a large bowl, toss the eggplant slices with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
3. Grill the eggplant slices for 3-4 minutes per side, until they are tender and have beautiful grill marks.
4. Once grilled, remove the eggplant slices from the grill and set aside to cool slightly.
5. On a serving platter, begin to assemble the stacks: layer a slice of grilled eggplant, followed by a slice of tomato, a basil leaf, and a slice of mozzarella cheese. Repeat this process to create a second stack.
6. Drizzle each stack generously with balsamic glaze to enhance the flavors.
7. Return the assembled stacks to the grill and cook for an additional 2-3 minutes, or until the mozzarella cheese is melted and bubbly.
8. Carefully remove the stacks from the grill and serve immediately, garnished with additional basil leaves if desired.