Eggplant Stacks

I just have to say, when I made these the other night I was so excited at how beautiful they turned out!! One of the few foods my husband doesn't like it eggplant and he loved these!! So much flavor in every bite!


1 Medium Eggplant Sliced about 1/2" Thick (about 12 slices)

2 - 3 Tblsp Olive Oil

4 Tomatoes Sliced (12 slices or same number of eggplant sliced)

12 Sliced of Fresh Mozzarella about 2" square (substitute rice cheese if dairy free)

24 Basil Leaves

2 Tblsp of Balsamic Glaze (or Balsamic Vinegar)


Rub both sides of eggplant slices with olive oil. Cook covered over medium heat until eggplant is soft and browned. Place eggplant on cookie sheet and top each slice with a tomato slice. Place under broiler until tomato is just softened. Place cheese on top of tomato and broil until melted. Drizzle balsamic glaze or balsamic vinegar over cheese and top with fresh basil.   

If you don't have this glaze (which I love) you can boil balsamic vinegar until it becomes thickened like a syrup. 

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