Grilled Eggplant & Tomato Stacks



  • 1 medium eggplant sliced into 1/2 inch rounds
  • 6 teaspoons prepared pesto
  • 2 large tomatoes cut into slices
  • 4 oz mozzarella cut into thin slices
  • fresh basil leaves
  • olive oil
  • coarse salt
  • 1 tablespoon balsamic vinegar
  • freshly ground pepper


  1. Preheat grill to medium-high or place a grill pan over medium-high heat until hot
  2. Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 teaspoon salt.  Grill the eggplant slices for 5 minutes.  Turn; continue grilling until tender and market with grill lines, 3 to 5 minutes more.  Transfer to a large platter. (Can be made up to 1 day ahead)
  3. Spread each eggplant slice with 1 teaspoon pesto.  Top with a slice of tomato, a slice of mozzarella and a basil leaf.
  4. Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with remaining 1/4 teaspoon salt and pepper.