- 4
- 15 mins
- 35 mins
4/5
(1 Votes)
Ingredients
- 3/4 lb eggplant
- 4 oz mozarella
- 2 Tbsp olive oil
- Fresh basil
- 3-4 tomatoes
- cherry tomatoes
- balsalmic vinegar
Preparation
Step 1
Heat grill. Cut eggplant crosswise into 8 rounds. Lightly brush with olive oil and grill until golden brown and Top eggplant with a 1/2 oz slice of mozarella and 2 or 3 slices of tomato slices, another eggplant round and 1 basil leaf. Repeat to form 4 stacks. Grill covered until cheese begins to melt, about 2 minutes. Garnish with cherry tomatoes and more basil. Drizzle 2 Tbsp balsamic vinegar over stacks