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Eggplant and Tomato Stacks

Cooking Time:
25 mins


1 large Flavorite eggplant

½ tsp salt

1 tbs olive oil

½ tsp pepper

500g fresh mozzarella cheese, cut into sixteen slices

2 large truss tomatoes, cut into eight slices each

½ cup shredded Parmesan cheese

Chopped fresh basil or parsley


Step 1

Cut eggplant crosswise into eight slices. Sprinkle with salt; let stand 5 minutes.

Step 2

Blot eggplant dry with paper towels; brush both sides with oil and sprinkle with pepper. Grill, covered, over medium heat 4-6 minutes on each side or until tender. Remove from grill.

Step 3

Top eggplant with mozzarella cheese, truss tomato and parmesan cheese.

Step 4

Grill, covered, 1-2 minutes longer or until cheese begins to melt. Top with basil.

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