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.

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...

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11 Reviews for Grilled Eggplant & Tomato Stacks

04/29/2013

Anonymous

Recommends this recipe

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!!

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09/16/2012

caraflora

Recommends this recipe

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

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07/28/2012

cchopkins

Recommends this recipe

So good! Used homemade pesto, and a tiny drizzle of balsamic glaze instead of the vinegar... otherwise, made per recipe.

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01/05/2011

kresta.opperman

Recommends this recipe

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.

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11/02/2010

Anonymous

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!

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