Grilled Eggplant & Tomato Stacks

Grilled Eggplant & Tomato Stacks

13 Reviews
From: EatingWell Magazine, July/August 2010

You can grill the eggplant rounds up to a day in advance, then assemble the eggplant, tomato and mozzarella “stacks” at the last minute. To make the eggplant and tomato stacks look symmetrical, use eggplant and tomatoes with approximately the same diameter.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
  • 1 medium eggplant ( ¾-1 pound), cut into 6 rounds about ½ inch thick
  • ½ teaspoon coarse salt, divided
  • 6 teaspoons prepared pesto
  • 2 large beefsteak tomatoes, each cut into 3 slices about ¾ inch thick
  • 4 ounces fresh mozzarella, cut into 6 thin slices
  • 6 fresh basil leaves
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon freshly ground pepper


  • Active

  • Ready In

  1. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
  2. Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with ¼ teaspoon salt. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a large platter.
  3. Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf.
  4. Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining ¼ teaspoon salt and pepper.
  • Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day. Bring to room temperature before serving.

Nutrition information

  • Per serving: 145 calories; 11 g fat(4 g sat); 2 g fiber; 7 g carbohydrates; 6 g protein; 23 mcg folate; 17 mg cholesterol; 4 g sugars; 0 g added sugars; 695 IU vitamin A; 10 mg vitamin C; 144 mg calcium; 1 mg iron; 323 mg sodium; 307 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ high fat meat, 1 fat

Reviews 13

February 01, 2019
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By: Ron Jeremy
Excellent recipe. I have used this recipe many times. Recently I used slightly warmed balsamic glaze instead of balsamic vinegar. made this dish even better!
July 16, 2017
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By: Treesamia
I made this to bring over to a friends house when she requested "something healthy" for an appetizer. It was a HUGE HIT. It really helps to sweat the eggplant before grilling by sprinkling the slices with kosher salt for about 30 minutes before grilling. Just wipe dry and then brush with oil. Also, I thought 1/2" was a bit too thick so I cut it a little less. For the mozzerella I used pre-sliced (I think Bel Gioso is the name of the brand) which really helped save time and a mess. Lastly I drizzled a balsamic glaze at the end - Trader Joe's has a decent one. I would definitely make this again.
April 29, 2013
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By: EatingWell User
Great recipe I followed the recipe but made a few changes because I did not have balsamic vinegar. I used Italian salad dressing(fat free) instead of the vinegar. I also made homemade presto and used almonds instead of the pine seeds. Must say that it tasted great. My husband is not very fond of eggplants but he absolutely loved it!!
September 16, 2012
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By: EatingWell User
A twist on an old favorite We love caprese salad and this was basically the same thing in flavor but different in texture just slightly. The eggplant took longer than 5 minutes to grill though. Made my own pesto from the garden as well. Pros: easy, vegetarian (lacto), fresh Cons: summer dish only
July 28, 2012
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By: cchopkins
So good! Used homemade pesto, and a tiny drizzle of balsamic glaze instead of the vinegar... otherwise, made per recipe.
January 05, 2011
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By: KL.Smith
It was a hit! I made this recipe over the summer with eggplant and tomatoes from our garden. This recipe contains beautiful flavor combination. The first time I made it I stuck to the recipe and we enjoyed it very much. Seeking additional ways to use up the bounty of produce from our garden I took this recipe and essentially made a grilled eggplant sandwich out of it - which was a HUGE hit! I will certainly make it again next summer.
November 02, 2010
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By: EatingWell User
This recipe was amazing. This was my first time having eggplant and I can't wait to have it again! I varied a bit and grilled the tomato as well so that the mozzarella melted and I used a Basil Pesto by Private Selection and an Italian Balsamic Vinegar aged 4 years in wood by Alessi. Wow is all I have to say. Wow!
October 07, 2010
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By: aidenbradysmom
I made this recipe with a few variations due to the fact that I didn't have all the fancy ingredients and lack of time to refridgerate over night :). It was wonderful! I mixed garlic salt, pepper, and cayenne pepper (I love spicy food) with the EVOO and brushed it on the eggplant and tomato steaks. Grilled the eggplant, and threw the tomatoes on the grill just to heat them up. I put shredded moz cheese on both eggplant and tomatoes until it melted. I had no balsamic vinegarette to drizzle, but i bet it would have been fabulous. I stacked them up and ate them fresh off the grill and served them hot. Absolutely delicious! I ended up eating two, which was still less calories and fat than what I generally eat for dinner!! I had no idea that eating healthier would taste this good!
September 22, 2010
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By: EatingWell User
Super fabulous eggplant dish! Easy to prepare.
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