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Grilled Eggplant Stacks

Grilled Eggplant Stacks

Copper Grill

Recipe Type: Starters

Servings: 5


  • 2 italian eggplants
  • 0.5 cup Extra Virgin Olive Oil
  • 1 pound mozzarella
  • 3 vine-ripe tomatoes
  • 0 Microgreens
  • 0 balsamic glaze
  • 1 pinch Kosher Salt
  • 1 pinch Freshly ground black pepper


  1. Preheat a Copper Chef Grill pan over medium-high heat.
  2. Brush the eggplant with the oil and season with salt and pepper.
  3. Grill for 2 minutes, per side.
  4. To assemble, place a piece of eggplant on a serving plate.
  5. Top with a slice of cheese, then tomato, then eggplant.
  6. Top with another slice of cheese, then tomato, then eggplant.
  7. Top with a handful of the greens.
  8. Drizzle the stack with balsamic glaze.