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!
Grilled Eggplant & Tomato Stacks
From EatingWell: 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.
11 Reviews for Grilled Eggplant & Tomato Stacks
Super fabulous eggplant dish! Easy to prepare.
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!
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!
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!
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