Grilled Eggplant Stack With Greek Kasseri Cheese

1. 1

   Lightly sprinkle salt over eggplant slices and place in a colander until salt has drawn out excess moisture, about 30 minutes. Rinse eggplant slices and pat dry with a paper towel.

2. 2

   Preheat an outdoor grill for medium heat and lightly oil the grate.

3. 3

   Whisk olive oil, garlic, oregano, mint, and black pepper together in a bowl. Brush eggplant and tomato slices with oil mixture.

4. 4

   Cook eggplant slices on the preheated grill until softened and show grill marks, 2 to 4 minutes. Cook tomatoes just until warmed, 1 to 2 minutes.

5. 5

   Preheat oven to 370 degrees F (188 degrees C). Line a baking sheet with parchment paper.

6. 6

   Assemble stacks on the prepared baking sheet starting with 1 eggplant slice on the bottom, 1 tomato slice atop the eggplant slice, and a layer of Kasseri cheese on top. Repeat 3 times ending with a generous sprinkling of Kasseri cheese. Repeat with remaining ingredients.

7. 7

   Bake in the preheated oven until cheese is melted and bubbling, 5 to 10 minutes.

* Per serving · 4 servings · Values may vary.

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