Easy Double Cheese Grilled Eggplant Stacks
An easy healthy grilled Eggplant and Tomato Recipe. Baked Eggplant Stacks made with Parmesan and Mozzarella, the perfect dinner meal.
Prep Time30 mins
Cook Time8 mins
Total Time38 mins
Servings: 4 stacks
- 1 round eggplant thinly sliced and grilled
- 3-4 ripe firm tomatoes sliced and grilled
- 10-15 thin slices of Fontal, Gruyere Cheese or Firm Mozzarella
- 1/4 cup freshly grated Parmesan Cheese
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1 teaspoon salt
- olive oil
- leaves fresh basil
Pre-heat oven to 350°. Grease a 6 large size muffin tin. (I made 4 eggplant stacks)
Slice eggplant and toss with one teaspoon of salt for 20 minutes, drain and grill.
Starting with the grilled eggplant, top with a sprinkle of oregano, then top with one slice grilled tomato, sprinkle of basil Parmesan Cheese, cheese slice, repeat, the last level add sliced cheese and then sprinkle with Parmesan Cheese and drizzle with a little olive oil. Bake for approximately 5 minutes and broil for 2-3 minutes. Serve immediately with chopped fresh basil. Enjoy!