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. Source: EatingWell Magazine, July/August 2010

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat grill to medium-high or place a grill pan over medium-high heat until hot.

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  • Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 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.

  • Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf.

  • Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining 1/4 teaspoon salt and pepper.

Tips

Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day. Bring to room temperature before serving.

Nutrition Facts

145 calories; 10.7 g total fat; 3.7 g saturated fat; 17 mg cholesterol; 323 mg sodium. 307 mg potassium; 7 g carbohydrates; 2.4 g fiber; 4 g sugar; 6.2 g protein; 695 IU vitamin a iu; 10 mg vitamin c; 23 mcg folate; 144 mg calcium; 1 mg iron; 22 mg magnesium;

Reviews (13)

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13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/01/2019
Excellent recipe. I have used this recipe many times. Recently I used slightly warmed balsamic glaze instead of balsamic vinegar. Wow....it made this dish even better! Read More
Rating: 5 stars
07/16/2017
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. Read More
Rating: 4 stars
04/30/2013
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!! Read More
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Rating: 3 stars
09/16/2012
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 Read More
Rating: 4 stars
07/29/2012
So good! Used homemade pesto and a tiny drizzle of balsamic glaze instead of the vinegar... otherwise made per recipe. Read More
Rating: 5 stars
10/30/2011
This is great!! Balsamic vinegar and the pesto adds great flavor to the eggplant and mozzarella. Read More
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Rating: 5 stars
10/30/2011
I rarely have luck with eggplant (partly due to the water content I am sure) but this recipe was perfect! We used local ripe heirloom tomatoes and fresh basil from the garden. They are messy to eat; I had basalmic vinegar and oil running down my forearms but I didn't care! They were THAT good! Read More
Rating: 5 stars
10/30/2011
This recipe turned out well! I enjoyed the combination of flavors - almost like a caprese but with grilled eggplant thrown in to the mix. I actually forgot the balsamic vinegar and they still tasted good. I did use store bought pesto on these which was a bit saltier than I'd like so I'll try to use homemade pesto in the future or will salt the other ingredients a bit less. This did take me longer than 25 minutes but I'll definitely be making this recipe again! Read More
Rating: 5 stars
10/30/2011
This was delicious! And so easy to make. I used store bought Racconto Pesto imported from Italy which I found by the jars of pasta sauce. We can't wait to make this for company as the presentation is great and you can grill the eggplant and slice the other ingredients in advance and quickly assemble and serve. I've already passed this recipe on to friends! Read More
Rating: 5 stars
10/29/2011
Super fabulous eggplant dish! Easy to prepare. Read More
Rating: 5 stars
10/29/2011
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! Read More
Rating: 5 stars
10/29/2011
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! Read More
Rating: 4 stars
10/29/2011
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. Read More