Description
Succulent, grilled eggplant are layered with tomato basil marinara and fresh mozzarella. It is way easier, and more seasonal, than the fried classic.
Ingredients
Units
Scale
- 2 medium eggplants, sliced into 1/2" rounds
- Olive oil, for brushing
- Salt and pepper, to taste
- 1 cup tomato basil marinara sauce
- 8 ounces fresh mozzarella, sliced
- Fresh basil leaves
- Balsamic glaze, for drizzling
Instructions
- Preheat your grill to medium-high heat.
- Brush the eggplant slices with olive oil and season with salt and pepper.
- Grill the eggplant slices for about 3-4 minutes per side, until tender and grill marks appear.
- Preheat your oven to 375°F.
- Place a layer of grilled eggplant slices on a baking sheet.
- Top each slice with a spoonful of marinara sauce, a slice of mozzarella, and a basil leaf.
- Repeat the layers until all ingredients are used, finishing with mozzarella on top.
- Bake in the oven for 10-15 minutes, until the cheese is melted and bubbly.
- Drizzle with balsamic glaze before serving.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 stack
- Calories: 250
- Sugar: 5
- Sodium: 500
- Fat: 15
- Carbohydrates: 20
- Fiber: 5
- Protein: 10