Eggplant, Heirloom Tomato, and Buffalo Mozzarella Stacks

“This is from fine cooking Party Food magazine. The picture makes your mouth water! Great ingredients! I can't wait until summer comes around with homegrown tomatoes. I will roast the eggplant in the oven when I can't use the grill.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a gas grill to medium high or prepare a medium-hot charcoal fire.
  2. In a medium bowl, mix the olive oil, thyme, marjoram, lemon zest, red pepper flakes (if using), 1/4 teaspoon salt and 1/8 teaspoon pepper.
  3. Brush the tomatoes and eggplant slices with 1 tablespoon of the herb oil olive. Season with 1/4 teaspoon salt and a few grinds of pepper. Marinate the mozzarella in the remaining oil.
  4. Grill eggplant, flipping once, until nicely browned and tender, 2-3 minutes.
  5. To serve-put a tomato slice on four plates. Top each with a slice of eggplant, hen a slice of mozzarella Repeat, ending with a tomato slice. Drizzle with any remaining oil and serve.

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