Generously salt the eggplant slices on one side, then let sit for 15 minutes (the salt helps to release excess moisture from the eggplant). Place eggplant slices in colander sprinkle evenly with 1/2 tsp salt. It is way easier, and more seasonal, than the fried classic. Line 2 baking sheets with parchment paper, then place the eggplant rounds in a single layer on each baking sheet. Place a basil leaf, then your Mozzarella slice atop each stack and grill for another 1-2 minutes. No reviews Author: Marcie Bidou Yield: 5-6 stacks 1 x Print Recipe Pin Recipe Succulent, grilled eggplant are layered with tomato basil marinara and fresh mozzarella. Place something heavy, like a frying pan, on top to get the moisture out. Place a tomato slice atop each eggplant round and cook for about 3 minutes. Salt the eggplant on each side and let it drain in a colander for about 30 minutes to get the bitterness out. Watch your eggplant closely if your like me and not a fan of mushy eggplant. Grill your eggplants over medium high heat for approximately 4-5 minutes, then turn. Add a little bit of fresh basil on top of the parmesan, and. Then, add about a tablespoon of parmesan cheese on top of that. Brush the eggplant slices top and bottom generously with olive oil, and season with salt and pepper. Preheat the grill to medium for the eggplant, and preheat the oven to 350 degrees to bake the eggplant stacks. Place a slice of fresh mozzarella on top of the sauce. Prepare the marinara sauce first, or make it in advance to make this meal in 30 minutes. Mix your marinade in a small bowl and allow it to sit while you prep your stacks, be a little liberal with the salt and pepper.īrush your eggplant and tomato rounds liberally with the marinade on both sides, and sit them on a plate or cutting board. Add a spoonful of marinara sauce (just over a tablespoon) on top of four of the eggplant slices. Grilled Eggplant, Tomato & Mozzarella Stacksġ Eggplant, sliced into rounds about ½ inch thickĢ big tomatoes, slices into rounds about ½ inch thickġ-2 Mozzarella Balls, sliced into rounds about ¼ of an inch thick (depends on how large your eggplant is)
#Recipes with grilled eggplant stacks plus#
Grab a beautiful eggplant, a perfectly ripe tomato or two, some amazing mozzarella and a few leaves of basil and you will be on your way to not only a beautiful dish but an amazingly tasty one as well! Plus it's nice and light too! The key to a dish like this is cooking in season. This came about one evening while I was digging about to see what I had on hand to make a meal. Ooooh Baby! This is one of those oh so simple dishes that can either be a great side dish or a excellent main course.I just LOVE the flavors.
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