Menu
Grilled Eggplant Sandwiches Grilled Eggplant Sandwiches
Eggplant Parmesan Eggplant Parmesan
Grilled Parmesan Potatoes Grilled Parmesan Potatoes
Eggplant Parmesan Sliders Eggplant Parmesan Sliders
Makeover Eggplant Parmesan Makeover Eggplant Parmesan
Hearty Eggplant Parmesan Hearty Eggplant Parmesan
Parmesan Chicken Sandwiches Parmesan Chicken Sandwiches
The Best Eggplant Parmesan The Best Eggplant Parmesan
Grilled Eggplant with Feta relish Grilled Eggplant with Feta relish
Grilled Eggplant Pepper Sandwiches Grilled Eggplant Pepper Sandwiches
Spicy Grilled Eggplant Spicy Grilled Eggplant
Parmesan Chicken Nuggets Parmesan Chicken Nuggets
Grilled Eggplant Pita Pizzas Grilled Eggplant Pita Pizzas
Fried Green Tomato Stacks Fried Green Tomato Stacks
Chicken Parmesan Burgers Chicken Parmesan Burgers
Grilled Steak and Portobello Stacks Grilled Steak and Portobello Stacks
Parmesan Chicken Parmesan Chicken
Breaded Eggplant Sandwiches Breaded Eggplant Sandwiches
Breaded Eggplant Slices Breaded Eggplant Slices
Parmesan Fish Sticks Parmesan Fish Sticks

Grilled Eggplant Parmesan Stacks

1 review
Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Updated: Oct. 22, 2022
We love eggplant Parmesan, but when it’s hot outside, the dish feels too heavy. Grilled eggplant slices topped with tomato, mozzarella and Parm satisfy everyone. —Joann Parlin, Little Egg Harbor, New Jersey
Grilled Eggplant Parmesan Stacks
Grilled Eggplant Parmesan Stacks Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 large eggplant (about 2 pounds)
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 teaspoon pepper
  • 1 log (1 pound) fresh mozzarella cheese, cut into sixteen slices
  • 1 large tomato, cut into eight slices
  • 1/2 cup shredded Parmesan cheese
  • Chopped fresh basil or parsley

Directions

  1. Trim ends of eggplant; cut eggplant crosswise into eight slices. Sprinkle with salt; let stand 5 minutes.
  2. Blot eggplant dry with paper towels; brush both sides with oil and sprinkle with pepper. Grill, covered, over medium heat 4-6 minutes on each side or until tender. Remove from grill.
  3. Top eggplant with mozzarella cheese, tomato and Parmesan cheese. Grill, covered, 1-2 minutes longer or until cheese begins to melt. Top with basil.

Nutrition Facts

2 eggplant stacks: 449 calories, 31g fat (18g saturated fat), 96mg cholesterol, 634mg sodium, 15g carbohydrate (10g sugars, 5g fiber), 26g protein.