Grilled Eggplant & Tomato Stack Recipe

This easy Grilled Eggplant and Tomato Stack recipe combines the smoky sweetness of grilled eggplant with the freshness of tomatoes, mozzarella, and basil for a simple yet satisfying summer dish.

• 1 medium eggplant, sliced into ½-inch thick rounds
• 2 medium ripe tomatoes, sliced into ½-inch rounds
• 8 oz fresh mozzarella cheese, sliced into ½-inch rounds
• Extra virgin olive oil, for brushing
• Salt and freshly ground black pepper to taste
• Fresh basil leaves, roughly torn, for garnish
• Balsamic glaze or reduction, for drizzling (optional)

Preheat your grill to medium-high heat.

Brush both sides of the eggplant slices generously with olive oil and season with salt and pepper.

Place the eggplant slices on the hot grill and cook for 3-4 minutes per side, or until tender and lightly charred with grill marks.

If desired, you can also lightly grill the tomato slices for 30-45 seconds per side to soften them slightly and enhance their sweetness.

On a serving platter, arrange alternating layers of grilled eggplant, tomato slices, and mozzarella slices.

Sprinkle generously with fresh basil leaves, and drizzle with balsamic glaze or reduction (optional). Serve immediately.