![]() ![]() With the eggplant slices still on the grill, starting with the largest two slices, spread a spoonful of sauce and a modest sprinkling of Parmesan onto the top of both slices. Cook on each side for 5 to 7 minutes, until lightly browned and tender. Place the eggplant directly on the grill grates and close the lid. ![]() Use the oil to brush each side of the eggplant slices, then season with the remaining 1/8 teaspoon of the salt and a generous amount of black pepper. Make the marinara: In a medium bowl, stir together the tomatoes, vinegar, garlic powder, dried basil, oregano and 1/8 teaspoon of the salt, plus more to taste. These eggplant stacks are like all my favorite splurge-worthy ingredients in one dish.Prepare your grill for medium-high direct heat (375 to 400 degrees). Truthfully, I only have so many drizzle shots of this because I did the entire photo shoot of these before realizing I had forgotten the vinegar! Blasphemy! But I used it as an opportunity to practice getting a good pour shot, and they ended up being my favorite ones of the bunch. Yum! But I’m hooked on the regular old, traditional 18-year dark balsamic. We actually went to another olive oil shop today and got some pineapple white balsamic vinegar and chipotle olive oil we’re going to try out tonight. Mmmmmm, I could just drink that 18-year aged balsamic vinegar from our local oil-and-vinegar specialty store. Sorry guys, I can’t get enough of these balsamic drizzling shots, so here’s another one. Eggplant’s great like that. It’s also grain-free, although not technically “paleo” because of the cheese. I served this with some fresh black pepper pasta with a white wine butter sauce and dried mushrooms – by no stretch of the imagination am I a vegetarian, but this meat-free meal was so satisfying and gourmet that I didn’t miss it at all. It probably gets used no less than once a week at my house! ![]() There’s nothing like flame-grilled veggies, but most of the time I end up using my Griddler - I swear by it for easy indoor grilling and it doubles as a griddle for pancakes. The grilled slices are layered with fresh mozzarella, roasted red peppers, and basil, broiled until the cheese is oh-so-melty, and drizzled with some thick, syrupy balsamic vinegar. ![]() It’s grilled to bring out the smoky natural flavor of the vegetable with just a hint of charring. The eggplant is practically naked, just brushed with a little olive oil and sprinkled with salt, pepper, and garlic. I thought they had a great blend of flavors but thought they would be better hot, so I set out to recreate these grilled balsamic eggplant stacks at home. We all agreed they looked delicious, so we got two of them to share between me, my mom, my sister and brother-in-law. Thick slices were layered with mozzarella, roasted red pepper, and basil, and drizzled with balsamic vinegar. When my family was visiting town recently, we had lunch at a little cafe/gourmet grocery downtown, and they had at their daily-special refrigerated counter these delicious looking eggplant stacks. That’s where this delightful dish comes in. Unfortunately, my go-to eggplant recipe, eggplant parmesan, while quite tasty, doesn’t really give the vegetable a chance to shine like it has the potential to, since it’s all smothered (albeit deliciously) in cheese and tomato sauce. Nice and spongy-firm, no bitterness, it can easily be the star of your dinner plate. I don’t know about you, but my husband and I agree there’s nothing like a good eggplant. These grilled balsamic eggplant stacks are full of oh-so-melty mozzarella cheese, smoky roasted red peppers, and basil, and are perfect for a light dinner! ![]()
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