Grilled Eggplant Stacks

Recipe by Cynna
READY IN: 35mins




  • Place eggplant slices in colander; sprinkle evenly with 1/2 tsp salt.
  • Let stand 10 minutes and then rinse slices thoroughly; dry with paper towels.
  • Combine vinegar, wine, and sugar in a small saucepan over medium heat; bring to a boil.
  • Reduce heat and simmer until reduced to about 1/4 cup (8 minutes).
  • Prepare grill.
  • Trim ends from the zucchini and yellow squash; slice length-wise into 4, 1/4-inch strips.
  • Flatten pepper pieces with hand.
  • Brush vegetables with olive oil then sprinkle with remaining salt and pepper.
  • Place pepper pieces skin side down, eggplant, zucchini and squash on grill rack.
  • Grill 8 minutes or until tender turning once.
  • Combine cheese with basil and oregano.
  • To assemble stack, place 1 eggplant slice on plate.
  • Top with 1/4 of the cheese mixture lay one strip of squash and one strip zucchini side by side.
  • Drizzle with 1.5 tsp balsamic mixture. Then place 1 piece of pepper and top with another eggplant slice.
  • Repeat procedure with remaining vegetables, cheese, and sauce.
  • Let stand 5 minutes before serving.