This delicious recipe was something we found in some magazine or something many years ago. Over the years, my husband has perfected his technique, and out of anything he cooks, this is my favorite!
It is everything yummy and Mediterranean all in one delicious dish: grilled eggplant, grilled tomato, grilled mozzarella. Then there’s balsamic vinegar, garlic, and fresh basil!
This is an incredibly easy recipe. The most time-consuming part is reducing the balsamic vinegar, but it’s worth the effort, for sure.
I would start by sprinkling the sliced eggplant with salt and letting it sit for about 20 minutes. Get your grill going and then wipe off the water that sweats out. Then add the vinegar to a small saucepan and let it simmer for 10-15 minutes. Don’t boil it! It’ll reduce to about 25% of its original volume.
Then grill the eggplant and tomato for about 3-4 minutes. Remove those, then put the mozzarella slices on just until it starts melting. Stack the grilled ingredients, drizzle with the balsamic reduction, and top with fresh basil.
Mediterranean Grilled Eggplant Tomato Stacks
- Small Saucepan
- 1 Eggplant Sliced
- 2 Common Tomatoes Sliced
- 8 oz Mozzarella Sliced
- Spices, To Taste ex, garlic and onion powder, salt and pepper, dried Italian seasoning
- 3 Tbsp Olive Oil
- 1 cup Balsamic Vinegar
- Fresh Basil sliced into ribbons.
- Spread the sliced eggplant out on a sheet pan or cutting board and sprinkle heavily with salt. Let sit for 20 minutes. Using a paper towel wipe all of the salt and water that has sweated out of the eggplant.
- While the eggplant is sweating, start your charcoal, if needed. Also place your balsamic vinegar in a small saucepan to simmer on medium-low heat, stir occasionally until the vinegar has reduced by 75%
- Brush your eggplant, tomato, and mozzarella slices with olive oil and sprinkle with your chosen spices. I strongly suggest those listed above, but feel free to be creative.
- Put eggplant on grill and cook for 2 minutes. Flip and add tomatoes. Cook for an additional 3-4 minutes.
- Remove eggplant and top tomatoes with mozzarella slices, cooking only until just starting to melt.
- To assemble the stacks, place grilled eggplant on a plate. Top with the tomato/mozzarella. Drizzle with balsamic vinegar reduction and top with fresh basil.
- Enjoy this recipe immediately! It'll cool fast. Make sure to have other food items ready to go once the eggplant hits the grill.
*Nutrition Facts are an estimate only. Differences are expected when making substitutions for any ingredient or when different brands are used.
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Spices and Seasonings
There are a few different ways you can alter this recipe to fit your needs and tastes. You could change the spices you use. Maybe some chili pepper or some lemon pepper would work. Full disclosure: because I am still in the elimination phase of the Low FODMAP diet, I wasn’t able to use garlic and onion powder this time. It was still good, but definitely missing that something that would make them great.
Different Cooking Methods
You could probably cook everything on the stove top and then stack. You may even be able to stack everything together and then bake it all at once. I really feel like the grill adds something special to this recipe, but I’ve never tried to cook this another way.
Additionally, you could buy a balsamic vinegar reduction sauce at the grocery store. We’ve done this once, and it really wasn’t worth the time it saved. It turns out it was balsamic vinegar thickened with cornstarch, which completely dulled the flavor of the vinegar.
However, cooking in the house and buying a balsamic vinegar reduction would shave a decent amount of work and probably some time as well from the cooking process.
Don’t like eggplant? Maybe you could substitute a large zucchini or even a sweet potato. Don’t like tomatoes? Then you’re just crazy! Just kidding, you could eliminate them, or add a different vegetable in their place.
Halloumi is supposed to be amazing when grilled; I have just never been able to find in the store to try. Maybe you could use that instead of mozzarella.
Finally, play with different fresh herbs to top your dish. We use basil because it’s our favorite, but there’s no reason that fresh oregano, thyme, parsley, or sage wouldn’t work too. Or leave them off altogether, but I wouldn’t recommend that.
Pairings for Your Grilled Eggplant Tomato Stack
A serving of these is about 2 stacks. I honestly sometimes eat 2 servings and am perfectly happy and filled up with this. This time, Erik grilled some chicken for him and Roman, and I had a Beyond Meat burger patty. They liked the two together, but I didn’t think the patty went well with this dish. Honestly, at 11 grams of protein per serving 2 servings, or even 1 1/2 servings, may provide enough protein for 1 meal. Or consider adding a side of grilled extra-firm tofu.
So are Grilled Eggplant Tomato Stacks Healthy?
Tomatoes and eggplants are chock full of vitamins, minerals, fiber, and anti-oxidants. Mozzarella has protein and calcium. Olive oil is good for your heart health. Most herbs and spices have health benefits, as well.
I hope you’ll try this recipe at least once. It’s truly delicious!
For more yummy recipes, try:
Jennifer Hanes MS, RDN, LD is a registered dietitian, mom, wife, and vegetarian in North Texas. She has dedicated Dietitian Jenn to be a source of information, ideas, and inspiration for people like her, vegetarians that live with people with different dietary beliefs and/or needs in a multivore household.