Grilled eggplant rounds stacked with tomato basil marinara, fresh mozzarella, and basil leaves. Baked until melted, then drizzled with balsamic glaze.
I first saw eggplant stacks at a restaurant in Positano where they came to the table drizzled with something dark and sweet. Balsamic glaze. The eggplant was grilled, the mozzarella was melted, and there was a basil leaf tucked between each layer. This recipe does the same: half-inch eggplant rounds grilled until marked and tender, then stacked with tomato basil marinara, fresh mozzarella, and basil, baked at 375°F (190°C) until the cheese melts.
The balsamic glaze goes on right before you eat. It pools around the stack on the plate and you drag each forkful through it. Sweet, acidic, and concentrated.
Tips for Making Grilled Eggplant Stacks
Grill the eggplant properly
Half-inch rounds, brushed with olive oil, seasoned with salt and pepper. Three to four minutes per side on a medium-high grill until you see grill marks and the flesh is soft.
Do not skip the oil. Eggplant without oil sticks to the grill and steams instead of charring.
Stack and bake to melt the cheese
Layer: grilled eggplant, marinara, mozzarella, basil leaf. Repeat. Finish with mozzarella on top.
Ten to fifteen minutes in a 375°F (190°C) oven. The cheese should be melted and bubbly. If it is not browning, switch to the broiler for the last two minutes.
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Grilled Eggplant Stacks
Total Time: 30 minutes
Yield: 5–6 stacks 1x
Diet: Vegetarian
Description
Succulent, grilled eggplant are layered with tomato basil marinara and fresh mozzarella. It is way easier, and more seasonal, than the fried classic.
Ingredients
Units
Scale
Instructions
- Preheat your grill to medium-high heat.
- Brush the eggplant slices with olive oil and season with salt and pepper.
- Grill the eggplant slices for about 3-4 minutes per side, until tender and grill marks appear.
- Preheat your oven to 375°F.
- Place a layer of grilled eggplant slices on a baking sheet.
- Top each slice with a spoonful of marinara sauce, a slice of mozzarella, and a basil leaf.
- Repeat the layers until all ingredients are used, finishing with mozzarella on top.
- Bake in the oven for 10-15 minutes, until the cheese is melted and bubbly.
- Drizzle with balsamic glaze before serving.
Notes
The marinara may be made in advance to make this a true 30 minute meal. The eggplant may also be grilled in advance and stored in the refrigerator until you’re ready to assemble the stacks.
If you prefer to roast the eggplant in the oven, see my recipe for Roasted Eggplant Sandwiches.
Grated mozzarella may be substituted for the fresh mozzarella.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 stack
- Calories: 250
- Sugar: 5
- Sodium: 500
- Fat: 15
- Carbohydrates: 20
- Fiber: 5
- Protein: 10
Frequently Asked Questions
Can I use store-bought marinara?
Yes. Any tomato basil marinara works. Homemade is better but the convenience of store-bought is fine. Warm it before spooning onto the eggplant.
Can I make this without a grill?
Roast the eggplant slices at 425°F (218°C) for fifteen minutes, flipping halfway. The flavour is less smoky but the texture is similar.
What is balsamic glaze?
Balsamic vinegar reduced until thick and syrupy. Available in bottles or make your own by simmering half a cup of balsamic vinegar for fifteen minutes. Drizzle, do not pour.