Grilled Eggplant & Tomato Stacks

Excellent recipe. I have used this recipe many times. Recently I used slightly warmed balsamic glaze instead of balsamic vinegar. Wow....it made this dish even better!

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.

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

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

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!

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!

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!

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!

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!

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