The very first meal I cooked in the new house was a pretty simple burgers-and-veggies on the grill affair. While we were in the store to grab ingredients, I noticed an package of fresh mozzarella near the tomatoes and these super simple eggplant stacks popped into my mind – something I can recall my mom and my aunt making during the summer a lot. They have a very light, fresh taste and help get some veggies in with probably less work than even a salad, but the mozzarella and pesto make them seem like high indulgence.
Easy Grilled Eggplant Stacks
1 large eggplant, sliced into 1/3-1/2 inch rounds
3-4 large tomatoes, sliced into 1/3-/12 inch rounds
Pesto (I used pre-made, although if you make your own it freezes well in an ice-cube tray, a trick my mom used to do)
16oz fresh mozzarella, sliced
Brush the eggplant with olive oil, sprinkle with salt and pepper, and place on a grill pan on a pre-heated grill at medium heat (about 450 on the gauge with the lid closed, on my grill at least). My slices took a good 7-8 minutes per side to get tender and grilled – they should be tender and show grill marks, just watch that they don’t burn. Assemble the stacks with a little pesto, tomato, mozzarella, fresh basil, and a drizzle of balsamic vinegar. Place them on a tray, look like you worked really hard on something fancy, and enjoy.