Grilled Eggplant & Tomato Stacks

Name: Grilled Eggplant & Tomato Stacks
Total time: 25 min
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; ½ 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; ¼ teaspoon freshly ground pepper

Rating: 4.62 stars

13 Ratings
8 Reviews

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.

EatingWell Test Kitchen

Source: EatingWell Magazine, July/August 2010

Gallery

Recipe Summary

total:

25 mins

Servings:

Nutrition Profile:

Low-Calorie

Low Carbohydrate

Gluten-Free

Vegetarian

Low Added Sugars

Nutrition Info

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
½ 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
¼ teaspoon freshly ground pepper

Directions

Step 1

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

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Step 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.
Step 3

Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf.
Step 4

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

Per Serving:

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.

Exchanges:

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

Reviews (8)

Read More Reviews

13 Ratings

5 star values: 9
4 star values: 3
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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cathlinberreth01@gmail.com

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

EatingWell User

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

EatingWell User

10/29/2011

Super fabulous eggplant dish! Easy to prepare. Read More

cchopkins@sbcglobal.net

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

EatingWell User

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

Treesamia

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

KL.Smith

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

EatingWell User

10/30/2011

This is great!! Balsamic vinegar and the pesto adds great flavor to the eggplant and mozzarella. Read More

EatingWell User

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