I hope you love, love, love this meatless side or meal as much as I do! Meanwhile can someone help me get my husband to at least try this? He never has…I would need to add a layer of steak or bacon for him, lol! I LOVE balsamic glaze almost too much, I personally don’t feel this dish needs any however again, you do you!!.There should be enough residual heat to do the job. You can “finish” the stacks (where the cheese is warming after assembly) with your grill turned off and the lid closed.If your eggplant seems to be cooking quickly, lower the heat or transfer it to indirect heat.In place of minced garlic you can use garlic paste.

If you are in a rush, you can accelerate the flavor of the garlic oil by mashing the garlic into the oil with the back of a spoon, shake it up in a mason jar.Always start with a brushed and oiled grill.Tips for making Grilled Eggplant and Tomato Stacks: If you have extra garlic oil a smll drizzle of that can’t hurt either. Remove stacks from the grill and place them on a cutting board or platter, transfer to plates, spoon pesto over-top, swirling it with the back of a spoon and top with a basil leaf.I want it warmed, so that slice after slice I get all three components on my fork like you see pictured. I personally don’t want my mozzarella gooey. It comes down to how hot your grill is and how thick and firm your eggplant is.Remove from grill when done to your liking. Close the lid and continue cooking 2-3 minutes more. Then place the tomatoes atop the eggplant and place the mozzarella atop the tomatoes. I close the lid in-between flipping those. Place tomato slices directly on the grill for about 45 seconds a side. Place eggplant slices on the hot grill and grill 4 minutes, flip.Get your store pesto ready and if using a handful of fresh basil leaves.Slice your mozzarella 1/4 inch or so thick (its OK if your mozzarella slice is smaller than the tomato, add an extra half slice if you want to even it out).Next slice your tomatoes about 1/2 inch thick (the better the tomatoes, the better the dish!).Brush them well with the oil on both sides and season with a bit of additional S&P. When ready to eat, get your grill going and then slice your eggplant into rounds about a 1/2 inch to 3/4 of an inch thick.Simply mince garlic add it to your grapeseed or olive oil, season the oil well and allow it to it for 30 minutes to a few hours before use. The first step is to make your garlic oil, THIS is key as it imparts so much flavor IMO.How To: Make a Grilled Eggplant Tomato Stacks: It’s one of those meals you will crave again and again. Yum! The key is the garlic oil and the pesto. To me it was squishy and bitter however on the grill? Yes please! Especially when grilling eggplant with tomatoes and mozzarella. My parents would batter and breadcrumb slices and fry it up. Grilled eggplant is delicious! Growing up I never really likes it. My husband had become smitten with cooking on his Blackstone for cooking (and I am not complaining) it saves me tons of cleanup and work. It used to be I’d prep and he would grill, now I typically grill as well. I especially enjoy it when my husband and I grill together. Something about the flavor, fun and creativity of grilled food has me hooked. Warm weather is all about grilling right? I consider myself a girl who grills. If you have never grilled eggplant well then you sure are in for a treat, you defiantly need to try this recipe! This super easy, healthy recipe for Grilled Eggplant Tomato Stacks takes almost no effort yet people will call it restaurant quality, seriously!

Eggplant stacks