Eggplant Stacks

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    18
    eggplant stacks
    • 4Servings

    Ingredients

    • 4 eggplants (8 oz. each), each cut lengthwise into 4 slices
    • 1/2 cup EVOO
    • 1 pound ball fresh mozzarella, quartered, then cut into 24 slices
    • 1 bunch fresh basil
    • 1 bunch fresh mint
    • balsamic glaze

    Preparation

    Brush eggplant with EVOO; season. Grill over high, 3 minutes per side. Make 4 stacks by layering eggplant with cheese and herbs; top with balsamic.