Teresa's Recipes
Grilled Eggplant and Tomato Stack with Basil and Mozzarella
Experience the essence of summer with this stunning Grilled Eggplant and Tomato Stack. Each layer showcases smoky, tender eggplant paired with juicy, ripe tomatoes, fragrant fresh basil, and creamy mozzarella cheese, all drizzled with a rich balsamic glaze that ties every flavor together. This dish not only pleases the eye with its vibrant colors but also tantalizes the taste buds, making it an ideal light lunch or an impressive appetizer for your next gathering. The origins of this dish can be traced back to the rustic kitchens of Italy, where fresh, seasonal produce takes center stage, celebrating the simple yet profound flavors of the Mediterranean.
Ingredients
- 1 large, sliced into 1/2-inch rounds Eggplant
- 2 large, sliced into 1/4-inch rounds Tomato
- 1 cup, loosely packed Fresh basil leaves
- 8 ounces, sliced Mozzarella cheese
- 3 tablespoons, divided Olive oil
- to taste Salt
- to taste Black pepper
- 1/4 cup Balsamic glaze
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 250
- Fat: 18g
- Carbs: 20g
- Protein: 10g
- Sodium: 450mg
- Sugar: 5g
Instructions
- Preheat the grill to medium-high heat.
- In a large bowl, toss the eggplant slices with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
- Grill the eggplant slices for 3-4 minutes per side, until they are tender and have beautiful grill marks.
- Once grilled, remove the eggplant slices from the grill and set aside to cool slightly.
- 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.
- Drizzle each stack generously with balsamic glaze to enhance the flavors.
- Return the assembled stacks to the grill and cook for an additional 2-3 minutes, or until the mozzarella cheese is melted and bubbly.
- Carefully remove the stacks from the grill and serve immediately, garnished with additional basil leaves if desired.
Tips
- For added flavor, try marinating the eggplant slices in olive oil, garlic, and herbs for 30 minutes before grilling.
- You can substitute fresh mozzarella with burrata for a creamier texture.
- For a vegan variation, omit the mozzarella or use a plant-based cheese alternative.