A delicious, colorful Mediterranean-style recipe made with tender eggplant, juicy cherry tomatoes, creamy mozzarella, fresh basil, and a sweet balsamic glaze. Inspired by classic grilled eggplant-tomato-mozzarella stacks.
Ingredients (Serves 4)
- 2 large eggplants, cut into thick rounds
- 2 cups cherry tomatoes, red and yellow
- 250 g fresh mozzarella, sliced
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp chili flakes
- Salt and black pepper, to taste
- Fresh basil leaves, chopped
- 3 tbsp balsamic glaze
- Optional: fresh parsley for garnish
Instructions
Prepare the Eggplant
Slice the eggplants into thick rounds. Sprinkle lightly with salt and let them sit for 15–20 minutes. Pat dry.
Season
Brush both sides with olive oil. Season with garlic, Italian seasoning, black pepper, and chili flakes.
Cook the Eggplant
Heat a grill pan or skillet over medium heat. Cook eggplant for 3–4 minutes per side until tender and lightly charred.
Cook the Tomatoes
Add cherry tomatoes to the pan with a little olive oil. Cook for 4–5 minutes until softened and slightly blistered.
Assemble the Stacks
Layer:
Eggplant
Mozzarella
Tomatoes
Fresh basil
Repeat the layers to create a beautiful stack.
Melt the Cheese
Place the stacks in a preheated oven at 190°C / 375°F for 5–8 minutes, until the mozzarella becomes soft and melted.
Finish & Serve
Drizzle with balsamic glaze, sprinkle with fresh basil, and serve immediately!
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Nut Information
Naturally Nut-Free: This recipe contains no nuts.
Important: Always check mozzarella, balsamic glaze, seasonings, and other packaged ingredients for possible cross-contamination, especially if serving someone with a severe nut allergy.
Q&A
Q: Can I make this recipe vegan?
A: Yes! Replace mozzarella with your favorite plant-based cheese.
Q: Can I bake the eggplant instead?
A: Absolutely! Bake the slices at 200°C / 400°F for 20–25 minutes, flipping halfway.
Q: Is this recipe gluten-free?
A: Yes! The basic recipe is naturally gluten-free.
Q: Can I prepare it ahead of time?
A: Yes. Cook the eggplant and tomatoes ahead, then assemble and reheat before serving.
Q: What can I serve with it?
A: Serve with a fresh salad, grilled chicken, quinoa, or crusty bread.