It's a simple grilled eggplant, topped with grilled tomatoes and mozzarella. Ideally you would use roasted tomatoes, but to keep things simple I just used a lightly grilled tomato. You could also use a sauce for the tomato part.
Step 1: Gather Your Ingredients
- Olive Oil
Pay no mind to the chicken in the picture - I used it in my meal but not in this dish, so I don't know why I put it in the picture.
Step 2: Mix Up Your Basting Oil
I had some basil left over from the farmer's market, so I used that and some minced garlic. This would also be good with your favorite blend of Italian seasoning.
Step 3: Prep Your Eggplant
I think it would make a nicer presentation cut into rounds, so you can do that if you want, but it's easier to grill when it's sliced the long way
Eggplant (especially large ones like this one) can be bitter, so to prevent that you need to draw out the juices. Place your eggplant slices on paper towels and salt them generously on both sides. Then, place another layer or two of paper towel on top. Let them sit, and if the paper towels are too saturated, switch them out.
Step 4: Slice Your Mozzarella
Step 5: Slice Your Tomato
If you are feeling more ambitious of having company over I would deffinately reccomend roasting your tomatoes using Canida's instructable. It would also work well with a fresh tomato sauce.
Step 6: Have a Little Appetizer
Step 7: Fire Up Your Grill
Add some salt and pepper to your tomatoes, and some pepper to your eggplant (it's already salted). Baste one side with oil.
Put your veggies oil side down on the grill and cook for three minutes with the cover on.
Note: you only see eggplant in the photo of this step, but I should have cooked my tomato longer so I would put it on at the same time as the eggplant in the future.
Step 8: Baste and Flip
Feel free to re-baste if you wish
Step 9: Grill Your Tomatoes
Step 10: Make Your Stacks
Step 11: Voila!