Eggplant and Tomato Stacks



  • 1 large eggplant

  • 1/2 tsp salt

  • 1 tbs olive oil

  • 1/2 tsp pepper

  • 500g fresh mozzarella cheese, cut into sixteen slices

  • 2 large truss tomatoes, cut into eight slices each

  • 1/2 cup shredded Parmesan cheese

  • Chopped fresh basil or parsley


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

  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.

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

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