Grilled Eggplant Parmesan Stacks

Grilled Eggplant Parmesan Stacks are a delightful twist on the classic Italian dish, offering a lighter yet equally satisfying alternative.

Picture this: layers of smoky, grilled eggplant slices, fresh tomatoes, and gooey melted cheese, all stacked to perfection, topped with balsamic glaze and fresh basil. Sounds good, right? Whether you’re a seasoned chef or a kitchen novice, this recipe is easy to follow and yields a delicious result that will impress your family and friends. Today, we’ll guide you through understanding the key ingredients, preparing the eggplant, grilling it to perfection, and assembling the stacks. So fire up your grill and let’s dive into the delicious world of Grilled Eggplant Parmesan Stacks.

Why you’ll love Grilled Eggplant Parmesan Stacks

• Only takes 30 minutes!
• Great when grilling a whole meal!
• Delicious and cheesy!
• Perfect for summer!
• Makes a great main or side dish!

Understanding the Ingredients

The success of this recipe hinges on the quality and selection of ingredients. Here’s what you’ll need:

• Eggplant: Choose firm, glossy eggplants with no blemishes. Medium-sized eggplants are ideal for uniform slices.
• Cheese: Use a combination of parmesan for a sharp flavor and fresh mozzarella for its melting quality.
• Tomatoes: Opt for a high-quality ripe tomatoes.
• Herbs and Spices: Fresh basil is essential. Also, have salt, pepper, olive oil and balsamic glaze to drizzle.

Grilled Eggplant Parmesan Ingredients

• 1 medium eggplant
• 2 large tomatoes
• 16 oz fresh mozzarella
• 1/2 cup parmesan cheese
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup olive oil
• 12 basil leaves (roughly chopped)
• balsamic glaze (to drizzle)

Grilled Eggplant Parmesan Instructions

• Heat grill to medium heat (about 400 ℉).
• Trim ends off eggplant and cut into 1/2 inch slices (about 8 slices).
• Sprinkle each slice with salt and let sit for 5 minutes, then blot with paper towel to remove any water.
• Brush both sides with olive oil and sprinkle with pepper.
• Slice tomatoes into 1/4 inch slices and sprinkle with salt.
• Grill eggplant and tomato slices for 2 minutes per side then place onto a baking sheet. 
• Grate the mozzarella cheese.
• Sprinkle mozzarella cheese on the eggplant, place a tomato on top, sprinkle with parmesan cheese and top with an additional sprinkle of mozzarella cheese.
• Place each eggplant stack on the grill for another 4 minutes or until cheese is melted. Remove the stacks from the grill and place onto a serving dish.
• Sprinkle with chopped basil and a drizzle of balsamic glaze.
• Serve and enjoy!

Serving, Enjoying and Storing

Presentation is key to making this dish as visually appealing as it is tasty.

• Presentation Tips: Use a wide spatula to transfer the stacks to plates. Add a drizzle of balsamic glaze and fresh chopped basil to enhance the flavors. Serve as a main with crusty Italian bread.
• Side Dish: Pair with a large caesar salad, stuffed shells, or Italian meatballs to complement the rich flavors.
• Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Fire up that grill!

Grilled Eggplant Parmesan Stacks are not just a feast for the eyes but also a treat for the taste buds. The combination of smoky eggplant, savory cheese, and tangy tomato creates a harmonious dish that will become a favorite. Try it out, and don’t forget to share your experience and any variations you might have tried. Enjoy your delicious creation! And remember…

Life’s too short to eat bad food!

For more grilled recipes try:

Simple Grilled Asparagus

Grilled Bruschetta

Grilled Parmesan Potato Wedges

Simple Grilled Salmon

Grilled Rack of Lamb

Garlic and Herb Grilled Beef Tenderloin