Grilled Eggplant Mozzarella Stacks

Tender grilled eggplant layered with fresh mozzarella, roasted tomatoes, and basil for a light yet satisfying Mediterranean-inspired dish.

Ingredients

  • 2 medium eggplants, sliced into 1/2 inch rounds
  • 200g low-fat mozzarella, sliced
  • 4 large tomatoes, sliced
  • 1/4 cup fresh basil leaves
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons chickpea flour (for dusting)

Instructions

  1. Preheat grill pan or oven to 200°C (400°F)
  2. Lightly dust eggplant slices with chickpea flour, salt, and pepper
  3. Brush eggplant slices with olive oil mixed with minced garlic
  4. Grill eggplant slices for 4-5 minutes per side until tender and lightly charred
  5. On a baking sheet, create stacks: start with eggplant, add tomato slice, mozzarella, basil leaf, and repeat
  6. Sprinkle oregano over the stacks
  7. Bake for 10-12 minutes until mozzarella melts and starts to golden
  8. Let rest for 5 minutes before serving
  9. Garnish with fresh basil leaves

Notes

  • Choose firm eggplants without soft spots for best grilling results
  • Pat eggplant dry after slicing to remove excess moisture
  • Can be served warm or at room temperature
  • Pairs well with a simple green salad

Calories estimate

Approximately 320 calories per serving (serves 2)