Mediterranean Grilled Eggplant Tomato Stacks

🧂 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

• 1 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.
• 2 While the eggplant is sweating, start your charcoal, if needed.
• 3 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!
• 4 Brush your eggplant, tomato, and mozzarella slices with olive oil and sprinkle
  with the spices.
• 5 Put eggplant on grill and cook for 2 minutes. Flip and add tomatoes. Cook for an
  additional 3-4 minutes.
• 6 Remove eggplant and top tomatoes with mozzarella slices, cooking only until just
  starting to melt.
• 7 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.
• 8 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 Info