Grilled Eggplant Stacks With Goat Cheese, Tomato and Basil Sauce

"A great summertime dish, this is an incredibly delicious recipe. I like to serve these eggplant stacks with grilled steak or chicken but these tasty stacks are good enough all on their own. The combination of the basil oil drizzled on the layers of eggplant with the goat cheese and tomato work so well together. You can't go wrong if you want to use feta instead of the goat cheese, I made a few with each and they are both equally delicious. If you are entertaining, these are a perfect choice to make ahead of time and than bake when you are ready to serve and they make a beautiful presentation!"
photo by Everything Tasty Ki photo by Everything Tasty Ki
photo by Everything Tasty Ki
Ready In:




  • Preheat oven to 350 degrees.
  • Cut the eggplant into ½” thick rounds. Lightly season them with salt on both sides and let sit on a paper towel for 30 minutes to let water to come out of the eggplant.
  • Brush or drizzle olive oil on top of each slice and grill them for 2 -3 minutes each side until cooked.
  • Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice, and 1 teaspoon salt in a food processor or blender until smooth.
  • Cut the tomatoes crosswise to 1/4” thick rounds.
  • On an oiled baking pan or using parchment paper, arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle the cheese crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, cheese and tomato rounds and top with the rest of the crumbled feta. Make as many layers as you can. Usually, 1 large eggplant will make 4, 3 layer stacks.
  • Bake for approximately 20-25 minutes until the tomatoes are wilted and the cheese is soft and melted.
  • Enjoy!

Questions & Replies

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  1. davesmaint
    Recipe looks great, but neglects to give the appropriate baking temperature. Probably 350 degrees?
  2. nora3972
    Made this last nite for myself and ate the whole thing! I had an eggplant asking to be used.. but couldn't get fired up for the whole parmigian deal nor did I have everything to make a ratatoulli..This came across my screen at just the right time.. Fresh herb planter is growing well...Some ricotta in the fridge to put on the side.... Used some seasoned feta in oil...sprinkled the tops with some mixed italian cheeses.. Yum.. I think it would be a good addition to an evening of Italian appetizers..bruchetta, vodka soaked cherry mac and cheese "muffins" and an antipasta salad...
  3. Kathy
    Wow, fabulous! I'm already planning to make this recipe again next week.


<p>I have always had a passion for cooking ever since I was a child. I love reading recipes, collecting cookbooks, and recreating dishes with my own twist. I love sharing my tips on how to prepare a dish. I am always on the hunt to discover a new favorite recipe. I invite you to try my recipes and I hope that you discover your next favorite. Enjoy!</p> <p>Check out my blog for more recipes</p>
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