Grilled Eggplant Parmesan Stacks

Inspired Grilled Dishes

5/28/2020, 6 a.m.

Grilled Eggplant Parmesan Stacks Servings: 4 / Total Time: 25 mins


• 1 large eggplant (about 2 pounds)

• 1/2 teaspoon salt

• 1 tablespoon olive oil

• 1/2 teaspoon pepper

• 1 log (1 pound) fresh mozzarella cheese, cut into sixteen slices

• 1 large tomato, cut into eight slices

• 1/2 cup shredded Parmesan cheese

• Chopped fresh basil or parsley


• Trim ends of eggplant; cut eggplant crosswise into eight slices. Sprinkle with salt; let stand 5 minutes.

• Blot eggplant dry with paper towels; brush both sides with oil and sprinkle with pepper. Grill, covered, over medium heat 4-6 minutes on each side or until tender. Remove from grill.

• Top eggplant with mozzarella cheese, tomato and Parmesan cheese. Grill, covered, 1-2 minutes longer or until cheese begins to melt. Top with basil.

Grilled Eggplant Parmesan Stacks Recipe photo by Taste of Home