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Healthy Recipe: Eggplant Stacks

I love finding new ways to use seasonal produce, and lately, the tomatoes here — especially the multicolored heirloom varieties — have been irresistible. One of the best ways to feature fabulous tomatoes is in a classic caprese salad made with mozzarella cheese and basil. Since I found some good-looking basil and eggplant at the farmers market, I decided to try this variation.

To make the dish healthier, I used part-skim mozzarella, and instead of beefsteak tomatoes, I used heirlooms. Though this recipe is designed to yield two appetizer servings, I just ate the two eggplant stacks for dinner with nothing else. It was plenty filling and a great way to work fresh veggies into mealtime. To get the recipe,

.

Eggplant Stacks

Eggplant Stacks

Eggplant Stacks

Ingredients

3 tablespoons extra-virgin olive oil
1 tablespoon minced fresh rosemary
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1 1/2- to 2-pound eggplant, trimmed and cut into six 1/2-inch slices
4 1/4-inch thick slices fresh mozzarella (about 4 ounces)
1 large beefsteak tomato, cut into four thick slices
4 large basil leaves, plus more for garnish

Directions

Makes two appetizer servings.

  1. Heat the grill to medium (or the oven to 400 degrees Fahrenheit).
  2. In a blender or food processor, combine the olive oil, rosemary, garlic, salt, pepper, and 2 tablespoons of water. Puree.
  3. Brush the eggplant slices with the olive oil mixture and let stand for 5 minutes.
  4. Grill, turning occasionally, until they just begin to soften (or bake on a greased baking sheet for 12 to 15 minutes).
  5. Place the cheese on 4 slices. Put the tomato slices on a piece of aluminum foil on top of the grill to warm. When the cheese begins to melt, transfer the eggplant slices to a platter. Top the cheese slices with a basil leaf and a warm tomato slice. Top each with another cheese-topped eggplant slice and tomato. Top both with a basil leaf and a plain eggplant slice. Serve hot.
Around The Web
Join The Conversation
BalooB BalooB 7 years
I've been making a version of this for a while- so so so good!
urban-chic-101 urban-chic-101 7 years
Ha, irony... I just saw this recipe in Bicycle magazine, while waiting for my new Spin Shoes!! Looks yummy!!
PopSugar-Daily PopSugar-Daily 7 years
Yum! My mouth is watering . . .
Taadie Taadie 7 years
i just bought a bunch of eggplant and i dont know what im going to do with it so this should be good.
lady_jade lady_jade 7 years
I'm going to have to try this-I just bought eggplant from the farmer's mkt this wkend-it's white eggplant so it's very mild (so you non-eggplant people might give it a shot sometime):)
SomethingWicked SomethingWicked 7 years
Not a fan of Eggplant...but sure looks interesting
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