Skip Nav
You'll Never Eat Another Gummy Bear or Marshmallow Again After Hearing What It's Made From
Healthy Recipes
Here's That Cauliflower Pizza Crust Everyone Keeps Talking About
We've Found Your Next Workout

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


  1. 3 tablespoons extra-virgin olive oil
  2. 1 tablespoon minced fresh rosemary
  3. 1 garlic clove, minced
  4. 1/2 teaspoon salt
  5. 1/4 teaspoon freshly ground black pepper
  6. 1 1 1/2- to 2-pound eggplant, trimmed and cut into six 1/2-inch slices
  7. 4 1/4-inch thick slices fresh mozzarella (about 4 ounces)
  8. 1 large beefsteak tomato, cut into four thick slices
  9. 4 large basil leaves, plus more for garnish


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.
Join The Conversation
BalooB BalooB 8 years
I've been making a version of this for a while- so so so good!
urban-chic-101 urban-chic-101 8 years
Ha, irony... I just saw this recipe in Bicycle magazine, while waiting for my new Spin Shoes!! Looks yummy!!
PopSugar-Daily PopSugar-Daily 8 years
Yum! My mouth is watering . . .
Taadie Taadie 8 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 8 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 8 years
Not a fan of Eggplant...but sure looks interesting
Caprese Macaroni and Cheese
Disneyland Deep-Fried Corn on the Cob
Low-Carb Cauliflower Crust Pizza Recipe
Ingredients You Shouldn't Put in Guacamole
From Our Partners
Latest Fitness
All the Latest From Ryan Reynolds