Eggplant Stacks - Rachael Ray Every Day

Eggplant Stacks

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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.