Grilled Eggplant and Tomato Stacks: 5 Best Tips for Flavorful Layers

Name: Grilled Eggplant and Tomato Stacks: 5 Best Tips for Flavorful Layers
Ingredients: 2 medium eggplants, sliced into 1/2-inch rounds (Substitution: zucchini for a milder flavor); 3 large ripe tomatoes, sliced thickly; 1 cup fresh mozzarella cheese, sliced; 1/4 cup fresh basil leaves, torn; 2 tablespoons extra virgin olive oil (Substitution: avocado oil for a lighter option); 1 tablespoon balsamic vinegar; 2 cloves garlic, minced; Salt; freshly ground black pepper; Optional: 1 teaspoon red pepper flakes for a subtle kick

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Want to master Grilled Eggplant and Tomato Stacks? Discover 5 simple tips to create flavorful, layered veggie recipes that wow every time. Try them now!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipeshorizon.com.

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Cooking tools:

Grill
Kitchen towel
Mixing bowl
Tongs
Spatula
Cutting board
Chef's knife
Measuring spoon
Measuring cup
Serving platter
Airtight container
Parchment paper
Skewer
Pastry brush
Oven
Kitchen timer
Plate

Ingredients

2 medium eggplants, sliced into 1/2-inch rounds (Substitution: zucchini for a milder flavor)
3 large ripe tomatoes, sliced thickly
1 cup fresh mozzarella cheese, sliced
1/4 cup fresh basil leaves, torn
2 tablespoons extra virgin olive oil (Substitution: avocado oil for a lighter option)
1 tablespoon balsamic vinegar
2 cloves garlic, minced
Salt
freshly ground black pepper
Optional: 1 teaspoon red pepper flakes for a subtle kick