I love cooking eggplant — it’s so versatile! You can prepare it in so many ways. Doesn’t matter which method you choose for cooking. You can fry, bake, or sauté it with or without pasta sauce — you can’t go wrong! There is a slew of eggplant recipes you can make. But, if you’re short on time or just wanting to cook a quick meal, don’t make a recipe like eggplant parmigiana — you’ll spend more time in the kitchen than you’d like. I rarely prepare eggplant parmigiana if I need to get dinner on the table in a hurry.
On a recent, lazy Sunday afternoon, I wanted to make a scaled-down version of a dish I had eaten before at a restaurant near my home called The Diner. I remember this dish well — a tower of stacked deliciousness made with Parmesan Encrusted Eggplant and Tomato, Mixed Field Greens with Grilled Portabella Mushrooms, Crispy Onions, Roasted Red Peppers, Kalamata Olives, Imported Feta Cheese and Drizzled with Balsamic Vinaigrette and Red Pepper Aioli — yum!
I wasn’t looking to spend a lot of time in the kitchen, so I searched the Internet for an easy recipe similar to what I had eaten at The Diner. I also wanted to find a recipe that called for grilled eggplant rather than fried.
I found several recipes for grilled eggplant stacks, which were like the dish I had eaten, and most required little prep or cooking time. Like I always do, I took pieces from each recipe, then made a dish to my liking. I’ve discovered that grilled eggplant stacks are the perfect dish — packed with flavor and quick to prepare.
I rarely experiment with Sunday dinner, but this easy and quick recipe was worth the try. I’ve now found another way to cook tasty eggplant.
You should try it!
Grilled Eggplant Stacks
Makes: About 8 single-layered stacks
Time: 30 minutes
- 2 eggplant, sliced
- 2 beefsteak tomatoes, sliced
- 2 cups of baby spinach
- 1 pack of buffalo mozzarella
- 1 bottle of balsamic glaze
- 8–12 cloves of garlic, peeled and chopped
- olive oil
Preheat oven to 400 degrees
- Cut unpeeled eggplant into ½-inch thick slices and place on a parchment paper-lined cookie sheet and brush both sides with olive oil. Sprinkle generous amounts of Italian seasoning and garlic powder on both sides of the eggplant.
- Roast eggplant in the oven for about 15 minutes or until tender.
- Heat one tablespoon of olive oil in a skillet, and cook garlic cloves until brown, then remove from heat.
- Remove eggplant from the oven and start building each stack: eggplant, a slice of beefsteak tomato, several pieces of spinach, a slice of mozzarella cheese. Place eggplant stacks in the oven for a few minutes to melt the cheese slightly. Sprinkle with crispy garlic chips, and drizzle with balsamic glaze.
Serve with flatbread and a side salad.