Grilled Eggplant Stacks Recipe

Name: Grilled Eggplant Stacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb eggplant, cut into 1/2 inch slices; 3/4 teaspoon salt, divided; 1/4 cup balsamic vinegar; 1/4 cup dry red wine, dry; 1 tablespoon brown sugar; 1 small zucchini, small; 1 small yellow squash, small; 1 large red bell pepper, large (quartered length-wise and seeded); 1 teaspoon olive oil; 1/4 teaspoon fresh ground black pepper, fresh ground; 1/4 cup goat cheese; 1 tablespoon fresh basil, fresh chopped; 1 teaspoon fresh oregano, fresh chopped

Servings: persons

1 lb eggplant, cut into 1/2 inch slices
3/4 teaspoon salt, divided
1/4 cup balsamic vinegar
1/4 cup dry red wine, dry
1 tablespoon brown sugar
1 small zucchini, small
1 small yellow squash, small
1 large red bell pepper, large (quartered length-wise and seeded)
1 teaspoon olive oil
1/4 teaspoon fresh ground black pepper, fresh ground
1/4 cup goat cheese
1 tablespoon fresh basil, fresh chopped
1 teaspoon fresh oregano, fresh chopped

1
Place eggplant slices in colander; sprinkle evenly with 1/2 tsp salt.
2
Let stand 10 minutes and then rinse slices thoroughly; dry with paper towels.
3
Combine vinegar, wine, and sugar in a small saucepan over medium heat; bring to a boil.
4
Reduce heat and simmer until reduced to about 1/4 cup (8 minutes).
5
Prepare grill.
6
Trim ends from the zucchini and yellow squash; slice length-wise into 4, 1/4-inch strips.
7
Flatten pepper pieces with hand.
8
Brush vegetables with olive oil then sprinkle with remaining salt and pepper.
9
Place pepper pieces skin side down, eggplant, zucchini and squash on grill rack.
10
Grill 8 minutes or until tender turning once.
11
Combine cheese with basil and oregano.
12
To assemble stack, place 1 eggplant slice on plate.
13
Top with 1/4 of the cheese mixture lay one strip of squash and one strip zucchini side by side.
14
Drizzle with 1.5 tsp balsamic mixture. Then place 1 piece of pepper and top with another eggplant slice.
15
Repeat procedure with remaining vegetables, cheese, and sauce.
16
Let stand 5 minutes before serving.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 lb eggplant, cut into 1/2 inch slices, 3/4 teaspoon salt, divided, 1/4 cup balsamic vinegar, 1/4 cup dry red wine, dry, and more.

Yes, Grilled Eggplant 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.

That's it — enjoy your meal!

Grilled Eggplant Stacks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions