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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


Recipe Summary

25 mins


Ingredient Checklist


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

  • 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.


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; protein 6.2g; carbohydrates 7g; dietary fiber 2.4g; sugars 4g; fat 10.7g; saturated fat 3.7g; cholesterol 16.6mg; vitamin a iu 695IU; vitamin c 9.9mg; folate 22.9mcg; calcium 144.5mg; iron 0.6mg; magnesium 21.5mg; potassium 307.4mg; sodium 323mg; thiamin 0.1mg.

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