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(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.