Ingredients
Scale
- 1 ½ pounds eggplant
- 1 large zucchini
- 2 tablespoons olive oil
- 6 ounces fresh mozzarella (thinly sliced)
- 1 ½ cups tomato sauce
- Fresh basil leaves
Instructions
- Preheat your grill to medium heat.
- Slice the eggplant into ½-inch rounds and the zucchini into ¼-inch rounds.
- Brush vegetable slices with olive oil and season with salt and pepper.
- Grill eggplant for about 4 minutes per side, zucchini for about 3 minutes per side until tender.
- Add mozzarella on top of eggplant in the last 30 seconds of grilling to melt.
- Assemble by layering eggplant, tomato sauce, basil, zucchini, and repeat until stacked.
- Serve hot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Entrée
- Method: Grilling
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stack
- Calories: 315
- Sugar: 8g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Choose firm vegetables for better texture. Use high-quality mozzarella for a creamier finish. Experiment with different sauces or herbs for added flavor.