Name: Grilled Balsamic Eggplant Stacks
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 medium eggplant, cut into an even number of ½-inch slices; 1/4 cup olive oil; Kosher salt; Black pepper; Garlic powder; 8 oz fresh mozzarella, sliced; 8 oz jar roasted or grilled red peppers; 2 tablespoons chopped fresh basil, plus extra leaves for garnish; Balsamic vinegar or balsamic reduction

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Grilled Balsamic Eggplant Stacks are a flavorful, Mediterranean-inspired dish featuring tender grilled eggplant, melty mozzarella, sweet roasted red peppers, and fresh basil. Finished with a drizzle of rich balsamic vinegar, these stacks are a beautiful and delicious vegetarian option that works as a light main course, side dish, or elegant appetizer.

Why You’ll Love This Recipe

A healthy, flavorful, and satisfying vegetarian dish.
Simple ingredients that deliver restaurant-quality taste.
Perfectly balanced with smoky, creamy, sweet, and tangy flavors.
Versatile: serve as a main, side, or appetizer.
Easy to prepare with minimal prep and cooking time.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 medium eggplant, cut into an even number of ½-inch slices
1/4 cup olive oil
Kosher salt
Black pepper
Garlic powder
8 oz ball of fresh mozzarella, sliced
8 oz jar of roasted or grilled red peppers
2 tablespoons chopped fresh basil, plus leaves for garnish if desired
Balsamic vinegar (preferably syrupy aged or balsamic reduction)

Directions

Preheat grill or indoor griddler to high heat.
Sprinkle eggplant slices with kosher salt and let sit for 10 minutes. Pat dry with a paper towel to remove excess liquid and salt.
Brush both sides of the eggplant slices with olive oil. Season with black pepper and garlic powder.
Grill the eggplant slices for 10–15 minutes, flipping once, until tender and lightly charred.
Preheat broiler (if using an indoor grill).
Pair up eggplant slices of similar size. Top one slice from each pair with roasted red peppers and slices of fresh mozzarella.
Place under the broiler or return to the grill with the lid closed until the cheese melts, about 3 minutes.
Remove from heat. Layer with chopped basil, the second eggplant slice, more red peppers, and remaining basil.
Drizzle generously with balsamic vinegar or balsamic reduction. Garnish with fresh basil leaves and serve immediately.

Servings and timing

This recipe makes 4 servings.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Add a layer of pesto for extra flavor.
Swap mozzarella for goat cheese or provolone.
Use zucchini or portobello mushrooms in place of eggplant.
Add sliced tomatoes for a Caprese-inspired stack.
Sprinkle with toasted pine nuts for extra crunch.

Storage/Reheating

Best enjoyed fresh, as eggplant tends to soften when stored.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat under the broiler or in a 375°F oven until warmed through. Avoid microwaving, as it may make the eggplant soggy.

FAQs

Can I use regular balsamic vinegar instead of reduction?

Yes, but a syrupy aged balsamic or reduction gives the best flavor and presentation.

How do I keep eggplant from being bitter?

Salting and resting the slices before grilling helps remove bitterness.

Can I make this vegan?

Yes, replace mozzarella with a plant-based cheese alternative.

Do I need to peel the eggplant?

No, the skin softens when grilled and adds structure, but you can peel it if preferred.

Can I roast the eggplant instead of grilling?

Yes, roast at 425°F for 20–25 minutes, flipping halfway.

What type of mozzarella is best?

Fresh mozzarella works best, but low-moisture mozzarella can also be used for a less watery result.

Can I prepare these ahead of time?

You can grill the eggplant slices ahead and assemble later, but melt the cheese just before serving.

What should I serve with eggplant stacks?

They pair well with pasta, quinoa, couscous, or fresh salad.

Can I add protein to this dish?

Yes, grilled chicken or prosciutto can be added for extra protein.

How do I make balsamic reduction at home?

Simmer balsamic vinegar in a saucepan over medium heat until thickened and syrupy, about 10–15 minutes.

Conclusion

Grilled Balsamic Eggplant Stacks are a fresh, flavorful, and elegant dish that highlights the best of Mediterranean cooking. With layers of smoky eggplant, creamy mozzarella, sweet roasted peppers, and tangy balsamic, these stacks are as beautiful as they are delicious. Whether served as a starter or a light vegetarian main course, they’re sure to impress.

Maggie

Grilled Balsamic Eggplant Stacks