Grilled Eggplant Parmesan Stacks
Grilled Eggplant Parmesan Stacks are a delightful twist on the classic Italian dish, offering a lighter yet equally satisfying alternative.
Equipment
- Grill
- Knife
- Cutting board
- Baking sheet
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
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 with balsamic glaze.
- Serve and enjoy!