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Grilled Eggplant & Tomato Stacks

:  July/August 2010

Your rating: None Average: 4.1 (62 votes)

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.


READER'S COMMENT:
"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...
Grilled Eggplant & Tomato Stacks Recipe

Makes: Makes 6 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | High fiber | Low calorie | Low carbohydrate | Low cholesterol | Low sodium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
  • 1 medium eggplant (3/4-1 pound), cut into 6 rounds about 1/2 inch thick
  • 1/2 teaspoon coarse salt, divided
  • 6 teaspoons prepared pesto
  • 2 large beefsteak tomatoes, each cut into 3 slices about 3/4 inch thick
  • 4 ounces fresh mozzarella, cut into 6 thin slices
  • 6 fresh basil leaves
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon freshly ground pepper

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Preparation

  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 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.
  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 1/4 teaspoon salt and pepper.

Tips & Notes

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

Nutrition

Per serving: 145 calories; 11 g fat ( 4 g sat , 6 g mono ); 17 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 6 g protein; 3 g fiber; 323 mg sodium; 309 mg potassium.

Nutrition Bonus: Vitamin C (15% daily value)

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1/2 high fat meat, 1 fat


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Recipe Categories

Style/Theme
Kid-friendly
Make ahead instructions
Picnic
Potluck
Quick (total 30 min. or less)
Vegetarian
Budget
Entertaining, casual
Everyday favorites
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
6
Preparation/ Technique
Grill/BBQ
Meal/Course
Dinner

Type of Dish
Appetizer
Side dish, vegetable
Season
Summer
Fall
Ethnic/Regional
Mediterranean
Holiday
Father's Day
July 4th
Labor Day
Memorial Day
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low sodium
High fiber
Gluten free
Publication
July/August 2010
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