Grilled Eggplant and Tomato Stacks Recipe

Name: Grilled Eggplant and Tomato Stacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 medium eggplant, cut into 6 counds about 1/2 inch thick (1 pound); ¼ teaspoon sea salt; 6 teaspoons pesto sauce; 2 large tomatoes, cut into 3 slices about 3/4 inch thick; 4 ounces fresh mozzarella cheese, cut into 6 thin slices; 6 fresh basil leaves; 1 tablespoon balsamic vinegar; 1 tablespoon olive oil; fresh ground pepper; salt

Servings: persons

2 teaspoons olive oil
1 medium eggplant, cut into 6 counds about 1/2 inch thick (1 pound)
¼ teaspoon sea salt
6 teaspoons pesto sauce
2 large tomatoes, cut into 3 slices about 3/4 inch thick
4 ounces fresh mozzarella cheese, cut into 6 thin slices
6 fresh basil leaves
1 tablespoon balsamic vinegar
1 tablespoon olive oil
fresh ground pepper
salt

1
Brush both sides of eggplant slices with the 2 teaspoons of olive oil and sprinkle with sea salt.
2
Grill the eggplant slices over medium heat for about 5 minutes; turn and continue grilling untill tender 3 to 5 minutes.
3
Once eggplant has been transferred to a large platter; spread each slice with 1 teaspoon pesto.
4
Top with a slice of tomato, a slice of mozzarella and a basil leaf.
5
Drizzle with balsamic vinegar and olive oil over stacks.
6
Salt and pepper to taste.
7
Enjoy.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 medium eggplant, cut into 6 counds about 1/2 inch thick (1 pound), ¼ teaspoon sea salt, 6 teaspoons pesto sauce, and more.

Yes, Grilled Eggplant and Tomato Stacks falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Eggplant and Tomato Stacks

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