Grilled Eggplant Parmesan Stacks

Total Time:Prep/Total Time: 25 min.

Recipe by Joann Parlin, Little egg harbor, New Jersey

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 22, 2022

We love eggplant Parmesan, but when it’s hot outside, the dish feels too heavy. Grilled eggplant slices topped with tomato, mozzarella and Parm satisfy everyone. —Joann Parlin, Little Egg Harbor, New Jersey

TEST KITCHEN APPROVED

Grilled Eggplant Parmesan Stacks

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Yield:4 servings
Prep:15 min
Cook:10 min
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Ingredients

  • 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
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Directions

  1. 1
    Trim ends of eggplant; cut eggplant crosswise into eight slices. Sprinkle with salt; let stand 5 minutes.
  2. 2
    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.
  3. 3
    Top eggplant with mozzarella cheese, tomato and Parmesan cheese. Grill, covered, 1-2 minutes longer or until cheese begins to melt. Top with basil.

Nutrition Facts

2 eggplant stacks: 449 calories, 31g fat (18g saturated fat), 96mg cholesterol, 634mg sodium, 15g carbohydrate (10g sugars, 5g fiber), 26g protein.
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