When Eggplants and tomatoes are plentiful, I love them cooked together. This is a great way to use all of those late summer veggies you’re getting (or an excuse to buy them).
Grilled Eggplant +Tomato Stacks
Makes about 8 stacks depending on size of vegetables
1 medium eggplant, sliced into discs (you’ll need 16 slices)
2 large tomatoes, sliced (you’ll need 8 slices)
1/2 tsp of dried basil
kosher salt, fresh cracked pepper
1/2 cup part skim ricotta
1 large egg
1/4 cup freshly grated parmesan cheese
1/4 cup of shredded mozzarella
4 ounces fresh mozzarella
fresh basil, julienned, for garnish (optional)
Preheat oven to 350 degrees. Line a baking dish with parchment paper (not totally necessary but makes clean up a ton easier).
Slice the eggplant (no need to peel) into 16 slices, about 1/2” thick for each slice.
Set a grill to medium low heat. Using either cooking spray or olive oil, brush both sides of the eggplant and season with salt, pepper, and sprinkles of dried basil. Allow the eggplant to cook 3-4 minutes (covered if gas grill) and then flip, allowing it to cook on the other side for another 4-5 minutes. Remove from the grill and set aside.
In a small bowl, combine the ricotta, the egg, the shredded parmesan and shredded mozzarella, plus a heavy pinch of kosher salt and fresh cracked pepper.
Slice your tomatoes into 8 slices
Line up the eggplant discs in the baking dish. Place a dollop of the cheese mix on top of each eggplant slice and then place a slice of tomato on top of the cheese. Repeat with another layer of cheese mix and top off with another slice of eggplant. If any cheese mix is leftover, place it on top of the final layer of eggplant, and then finish it off with a little of the fresh mozzarella (about 1/2 ounce on each stack).
Bake in a 350 degree preheated oven for about 8-10 minutes, until the cheese is bubbly and melted. Keep warm until ready to serve.