I first came across a recipe similar to this one in a magazine years ago, and over time, my husband has really made it his own. Out of everything he cooks, this dish is hands down my favorite!
It’s got all the best Northeastern Mediterranean flavors wrapped up in one easy recipe—grilled eggplant, juicy tomatoes, creamy mozzarella, and a drizzle of balsamic vinegar, topped off with garlic and fresh basil.
The recipe itself is super simple. The only thing that takes a little extra time is reducing the balsamic and sweating the eggplant, but trust me, it’s so worth it!
Why you’ll love this recipe
Mediterranean Grilled Eggplant Tomato Stacks are a true crowd-pleaser! They combine vibrant flavors and textures that not only satisfy your taste buds but also bring a burst of color to your table. They’re easy to prepare, making them perfect for weeknight dinners or weekend gatherings.
You’ll love how customizable it is—feel free to experiment with different veggies, cheeses, and herbs to suit your preferences. Plus, it’s a fantastic way to enjoy fresh, seasonal ingredients, and it’s packed with nutrients that support your health.
Whether you’re cooking for yourself or a whole family, this dish is sure to impress everyone. Trust me, once you try it, it’ll become your favorite during grilling season!
How to make Mediterranean Grilled Eggplant Tomato Stacks
This recipe really is easy, despite its ridiculously long name!
The ingredients
Main Ingredients:
- Eggplant
- Tomatoes
- Mozzarella
- Olive Oil
- Fresh Basil
For the Balsamic Reduction:
- Balsamic Vinegar
- Alternately, but a balsamic reduction
Optional Seasonings:
- Garlic powder
- Onion powder
- Dried Italian herbs
- Salt and pepper
Equipment You’ll Need
- Grill (or alternative method, preferably an oven)
- Small saucepan (for balsamic reduction)
- Knife, cutting board, tongs
Step-by-Step Instructions
- Prep the Eggplant
- Wash and slice the eggplant and place it on a single layer on a baking sheet.
- Generously sprinkle the eggplant with salt and set aside for about 20 minutes.
- For those on a low-sodium diet, it’s okay!
- Now would be a good time to get your grill going.
- After about 20 minutes, you’ll notice a lot of water on the surface of your eggplant slices. Use a paper towel to wipe away the water and excess salt.
- Generously sprinkle the eggplant with salt and set aside for about 20 minutes.
- Wash and slice the eggplant and place it on a single layer on a baking sheet.
- Prepare the Balsamic Reduction
- If you’re making the balsamic reduction, add it to a small saucepan on low heat. Let it simmer for 10-15 minutes. Don’t boil it!
- Stir occasionally, using a spatula.
- It’ll reduce to about 25% of its original volume.
- Alternatively, you can buy a balsamic reduction. Just make sure it’s a reduction and not thickened with corn starch, so you don’t lose any amazing flavor!
- Finish Prepping the Vegetables for the Grill
- Clean and slice your tomatoes.
- Lay everything out on on baking sheet(s).
- Sprinkle the tomato and eggplant slices with the seasonings.
- As a reminder, I used salt, pepper, onion powder, garlic powder, and an Italian blend.
- Grill the Vegetables and Mozzarella
- When the grill is nice and hot, add the eggplant and grill for about 3-4 minutes. Flip the eggplant, and then add the tomato slices. Grill for another 3-4 minutes.
- Remove the eggplant slices and place them in a single layer on a baking sheet. Flip the tomatoes and top with the mozzarella slices. Grill for another 1-2 minutes, then add on top of the eggplant slices.
- Assemble the Stacks
- Sprinkle the mozzarella with salt and any other seasonings you choose.
- Drizzle with your balsamic reduction.
- Finish with Fresh Basil
- Garnish and serve immediately.
- Enjoy!
Alternatives
Make this recipe your own!
One of the best things about this dish is how easily you can tweak it to fit your tastes. Want to switch up the flavors? Try adding some spices.
No grill? No problem! You can cook everything on the stovetop or even bake it.
You could also experiment with different cheeses or swap out the vegetables. There’s plenty of room to get creative here!
Spices and Seasonings
Maybe try adding a little chili pepper or lemon pepper for extra flavor. Or, if you want to stick with the Mediterranean theme, a sprinkle of Za’atar could be a great addition.
Honestly, with the smoky grill flavor, fresh basil, and balsamic reduction, I find that mild seasonings are all you really need—but feel free to make it your own!
Different Cooking Methods
I really think the grill adds something special to this recipe, but I haven’t tried cooking it any other way yet.
That said, you could quickly cook everything on the stovetop and stack it or even bake it all together in one go. If you have a griddle, that might be an even better option.
If you’re looking to save some time, cooking indoors and using a store-bought balsamic reduction can cut down on the effort without sacrificing too much flavor.
Different Ingredients
Not a fan of eggplant? No problem! You could swap it out for a large zucchini or even a sweet potato. And if tomatoes aren’t your thing, you’re missing out—but hey, you can always leave them out or try another veggie in their place.
I always think I want to add a ring of grilled red onion, but I never remember until after I start eating.
Halloumi is also amazing when grilled, though I always seem to forget to grab it when we’re grilling. If you have some on hand, it could be a great substitute for the mozzarella.
Feel free to play around with different fresh herbs to top your dish. We love using basil, but fresh oregano, thyme, parsley, or sage would all work beautifully, too. Of course, you could skip the herbs altogether, but trust me, they really add something special!
Mediterranean Grilled Eggplant Tomato Stacks
Equipment
- Baking sheet
- Grill
- Small Saucepan
Ingredients
- 1 Eggplant Sliced
- 3 Tbsp Olive Oil
- 2 Large Tomatoes Sliced
- 8 oz Mozzarella Sliced
- garlic and onion powder, salt and pepper, dried Italian seasoning to taste
- 1 cup Balsamic Vinegar
- Fresh Basil sliced into ribbons.
Instructions
- 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.
- Place your balsamic vinegar in a small saucepan to simmer on low to medium-low heat, stir occasionally until the vinegar has reduced by 75%. Don't let it boil!
- Brush your eggplant, tomato, and mozzarella slices with olive oil and sprinkle with the spices.
- 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.
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Tips for success
Salt the Eggplant: Don’t skip the salting step! It helps draw out moisture and bitterness, giving you perfectly grilled eggplant.
Watch the Grill: Keep an eye on your grilling times. Eggplant and tomatoes can cook quickly, so check them often to avoid overcooking.
Reduce Balsamic Vinegar Slowly: When reducing the balsamic, simmer it on low heat to avoid burning. Patience here pays off with rich flavor!
Stack Creatively: Feel free to layer your stacks in a way that looks appealing. Presentation matters and a well-stacked dish is always a hit!
Prep Ahead: If you’re short on time, prep your veggies and balsamic reduction ahead of time. This makes assembly a breeze when it’s time to cook.
Taste as You Go: Adjust seasonings and flavors to your liking.
Pairings for Your Grilled Eggplant Tomato Stack
A serving is typically about two stacks, but honestly, I sometimes eat two servings and feel perfectly satisfied.
Last time, Erik grilled some chicken for himself and Roman, while I had a Beyond Meat burger patty. They thought the combo worked, but I didn’t think the patty paired well with this dish.
Next time, I’ll probably go with grilled, super-firm tofu instead.
Storage and Reheating Tips
Storing Leftovers: Once your stacks have cooled, store any leftovers in an airtight container in the fridge. They’ll keep well for up to 3 days.
Separate Components: If possible, store the grilled vegetables, cheese, and balsamic reduction separately to maintain the best texture and flavor.
Reheating: Place the stacks (minus the cheese) in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also reheat them on the stovetop over low heat; just be careful not to overcook.
Enjoy Cold: These stacks are also delicious cold, making them an excellent option for salads or a quick snack!
Freezing: While the dish is best enjoyed fresh, you can freeze the grilled veggies (without the cheese) for up to a month. Just be sure to cool them completely before freezing.
So, Are Grilled Eggplant Tomato Stacks Healthy?
They are!
Tomatoes and eggplants are packed with vitamins, minerals, fiber, and antioxidants. Mozzarella brings protein and calcium to the table, while olive oil is great for heart health. Plus, most herbs and spices offer their own health benefits, making this dish not just delicious but nutritious, too!
I hope you’re as excited to try this Mediterranean Grilled Eggplant Tomato Stacks recipe as I am! It’s a wonderful way to bring vibrant flavors and healthy ingredients into your meals. Remember, cooking is all about experimentation and enjoyment—so don’t hesitate to make this dish your own. Whether you’re sharing it with family or enjoying it solo, it’s sure to delight.
Ready to dive in? Gather your ingredients and fire up that grill! I’d love to hear how your stacks turn out, so be sure to share your photos and any twists you made to the recipe. If you enjoyed this recipe, don’t forget to bookmark it and share it with friends who might love it too. Happy cooking!
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.