(Originally published in June of 2011. Updated July 2020.)
It has been very hot and dry in Arkansas for the past few days. When it’s like this, I turn to my “cool” menus…lots of salads, grilled meats and veggies…are on my table these days.
My tomatoes vines are full of ripening fruit, but they aren’t setting blooms very well due to the warm nights. When it doesn’t get below 70 degrees at night, they just don’t set those blooms I don’t have a good tomato crop. Fortunately, I have an abundant harvest of tomatoes, eggplant and basil to make these stacks right now. For us, this becomes a meal. It could also serve as a rather hearty salad served alongside a grilled meat or some pasta.
Don’t you just love the smell of fresh basil? I grow waaaayyyy too much of it, but that’s just fine by me.
These are cute little babies, aren’t they? I am growing the Little Prince variety and a white variety (called White Eggplant!) this year as well. Really, any variety you prefer will work for this dish.
You’ll note in the recipe that I suggested just laying these “stacks” out in rows much like a caprese salad. I do this when I’m not being so “fancy” and it works deliciously!
What’s your favorite way to use eggplant? I’d love it if you’d share your ideas.
Notes
Optionally, you can plate these in alternating rows of eggplant, tomato, mozzarella, basil, etc. without the tomato sauce. I like to drizzle these with balsamic vinegar or homemade pesto. Either way, they're delicious!
* Tomatoes can quickly overcook. Watch carefully. We prefer ours more raw than cooked.
Ingredients
- 3 medium Italian eggplants (or whatever variety you have on hand(
- 3 red, yellow, or combination large heirloom tomatoes
- 4 large balls of fresh buffalo mozzarella or burrata if you want to splurge (1 pound)
- salt and pepper
- 1/4 cup extra virgin olive oil
- 20 whole, large basil leaves
- 3 cups spicy tomato sauce, optional
Instructions
- Slice eggplant, tomatoes and mozzarella into 1/2-inch rounds for a total of 12 slices of each. Place eggplant on a rack for about 30 minutes and salt both sides to pull out some of the water. Pat the eggplant dry and season with pepper. Salt and pepper the tomatoes.
- Brush the eggplant and tomatoes with olive oil. Grill the eggplant and tomato* on a hot grill 1-2 minutes per side.
- To assemble, layer eggplant, tomato and several basil leaves, making sure each layer is visible from the side. Top the stack with mozzarella. Repeat the stacking, finishing with a basil leaf for garnish. To serve, place a pool of your favorite spicy tomato sauce on each plate and top with vegetable stack.
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I adore grilled eggplant and your stack looks delish!
What a great recipe, particularly for the summer. We’ve been getting way too much rain here in the northeast.
Wow does your recipe look fantastic. I cannot wait to try it.
Hi Debbie,
I shared homemade almond flour and two articles I hope you enjoy!
Oh, those look gorgeous! I would love those, wish my family would!
Thanks for hosting. Sharing my mint chocolate chip recipe and also super savory hummus . Enjoy!
Thanks for hosting! I linked up the Fudgy Brownies recipe.
The perfect meal! Gosh, this looks SO good!
Hi Debbie,
I love your joke about the weather and the churches. I am passing that along to my Pastor. Thanks for sharing and have a great week!
Miz Helen
Hi! I just linked up a chicken recipe! Your tomato, mozzarella, eggplant combo looks fabulous. I need to branch out and give eggplant a try!
I’m an Arkansas blogger too and yeah, it’s hot and waaaayyy too dry!!!
If you get a chance to visit, I’m @
http://imitationbydesign.blogspot.com
ooh, wow, eggplant. That’s a great way to prepare eggplant.
Wanted to invite people too to join our farmers market linky on Saturdays at the Green Phone Booth! Post recipes, local finds, etc.
I love eggplant, but never really know what to do with it. Thanks for this idea because these stacks look delish!
I have made a sort of “keto” lasagna using peeled eggplant, sliced very thin, for the noodles. I also substitute very thin slices of pork loin for the meat and a jar of homemade rotel for the Italian sauce. Then I add the mozzarella to the top at the last bit, only to brown.
I really do like it.
But now, I’m wondering about sliced green tomatoes.
Oooop. Those all sound good.