Eggplant Tomato Mozzarella Stacks

eggplant stacks.jpeg

This is an great really easy recipe which is great to make for dinner if you are looking for something relatively light and o shall we say...haven't had power to light up your stove in three days. Just saying. You will need a grill though...that is if you have no stove, or even if you do have a stove, I still think that this would be better on the grill. Anyways here is the recipe.

Eggplant Tomato and Mozzarella Stacks


  1. 1 eggplant sliced thin
  2. 3 large tomatoes sliced thick
  3. 1 large ball of fresh buffalo mozzarella
  4. 1/2 cup homemade pesto
  5. 3 teaspoons of olive oil
  6. 5 basil leaves
  7. salt to taste
  8. Balsamic vinegar is optional find being a vegetarian that eggplant is one of the best "meaty" vegetables and a few of these stacks I found to be perfect for a light meal. They would also make great appetizers as well or a good side to any rice or quinoa dish. I hope you all enjoy!


  1. Slice your eggplant thin leaving the skin on.
  2. Spray lightly with a cooking spray and sprinkle with salt.
  3. Lay on the grill for about 5 minutes total or until soft. Make sure to flip your eggplant so that both sides cook evenly.
  4. While the eggplant is cooking slice your large tomatoes into thick slices. You want them sliced thick so that you can build your stacks.
  5. Once you have sliced your tomatoes slice your mozzarella into even pieces.
  6. Once your eggplant is ready to take off of the grill spread a thin layer of pesto on each piece and then layer with a piece of tomato and mozzarella.
  7. Continue this process until your stack is  as high as you would like and then repeat with the next stack. This process should make about 4-5 stacks depending on the size of your vegetables.
  8. Top each stack with a few basil leaves or pesto and drizzle with olive oil and sprinkle with salt to taste.
  9. You can also drizzle some balsamic vinegar here but I found this to still be nice without it if you aren't a big balsamic vinegar fanatic.