Grilled Eggplant Stacks
Recipe Type: Main, Side
Cuisine: Italian Inspired
Serves: 5-6 stacks
Succulent, grilled eggplant are layered with tomato basil marinara and fresh mozzarella. It is way easier, and more seasonal, than the fried classic.
  • Easy Tomato Basil Marinara Sauce -- see the link above for a homemade version.
  • ¼ cup extra virgin olive oil
  • 1 large eggplant, sliced into ½" rounds (about 10-12 slices)
  • salt and pepper, to taste
  • 5-6 slices of fresh mozzarella cheese
  • 5-6 large fresh basil leaves
  • ⅓ cup freshly grated parmesan
  • balsamic glaze and chopped basil for serving, if desired
  1. Prepare the marinara sauce first, or make it in advance to make this meal in 30 minutes.
  2. Preheat the grill to medium for the eggplant, and preheat the oven to 350 degrees to bake the eggplant stacks.
  3. Brush the eggplant slices top and bottom generously with olive oil, and season with salt and pepper. Place on the grill and cook for 3-4 minutes, or until grill marks form. If the eggplant seems dry, brush with a little more olive oil -- be careful not to use too much as the oil could cause a flare up! Flip the eggplant, and repeat on the other side. Remove from heat and set aside.
  4. Place half of the eggplant slices on a foil lined baking sheet and top with some marinara. Place a slice of fresh mozzarella over the marinara, then place a basil leaf over the cheese. Top with another slice of eggplant, followed by more marinara sauce, then sprinkle with parmesan cheese.
  5. Bake for 15-20 minutes or until heated through. Remove from the oven and place on a serving platter, and garnish with freshly chopped basil, if desired. Serve and enjoy!
The marinara may be made in advance to make this a true 30 minute meal. The eggplant may also be grilled in advance and stored in the refrigerator until you're ready to assemble the stacks.
If you prefer to roast the eggplant in the oven, see my recipe for Roasted Eggplant Sandwiches.
Grated mozzarella may be substituted for the fresh mozzarella.
Recipe by Honest Cooking at